Pico de Gallo with Cabbage (Mexican Coleslaw) Recipe

In a large mixing bowl, combine the shredded cabbage, diced tomatoes, diced onions, chopped cilantro, and jalapeno pepper.

In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.

Pour the dressing over the cabbage mixture and toss well to combine.

Let the Pico de Gallo sit for at least 10 minutes to allow the flavors to meld together.

Serve chilled as a side dish or use it as a topping for tacos, burritos, or grilled meats.