This is a great tomato-free pick de Gallo salsa perfect for early season greens and preserves from last season. Can be combined with taco meat for a full meal, this recipe is vegetarian and well suited to a snack or appetizer.
10 parts cabbage, thinly sliced
2 part Cilantro, Minced
1 part minced garlic
3 parts Slivered radish
2 parts Green onions, chopped
Combine the above ingredients with salt and lime juice, mixing thorougly in a large bowl. Extra salsa can be easily stored in the refrigerator for a few days, use half a cabbage (or more!).
melt cheese on a tortilla
When cheese is melted, add salsa and top with pickled jalapeno and/or avocado.