Mexican cabbage

Excellent spicy salad of fresh vegetables for barbecue and not only. I want to say that the Mexican cabbage turned out to be very hot, crispy and very tasty. I liked the salad for its sharpness and unique combination of flavors of tomato and lemon juice. A sinful thing, I confess, I wanted to pour vegetable oil on the cabbage at first, but I restrained myself. And it's good that I restrained myself. It almost turned out to be a kind of pickled cabbage. I would recommend a salad for a barbecue picnic. The other day I bought a culinary brochure with recipes for summer salads. A Mexican salad caught my attention. At first glance, an ordinary cabbage salad with the addition of peppers and tomatoes, which many of us prepare in the summer. And why is the salad called Mexican, and not, for example, Armenian or Russian. And at the second glance, I noticed the presence in the cabbage salad of spicy cloves, garlic, ground black pepper, a large amount of lime juice and the absence of vegetable oil and traditional carrots. "Well, I thought, that's probably the essence of Mexican cabbage.” And since I am a supporter of everything simple and extreme in cooking, I decided to show in step-by-step photos the preparation of Mexican salad. For culinary pedants, I will inform you that the recipe specifies the specific name of pepper varieties: 2 jalapeno peppers, 1 serrano and red onion.