Ingredients

• 1 cup green cabbage
• 1/3 cup onion
• 1 fresh jalapeno pepper
• 1 tablespoon fresh cilantro
• 1 tablespoon lemon juice

Preparation

1. Finely chop cabbage and onion. Chop jalapeno and cilantro.
2. Mix all the ingredients in a small bowl.
3. Refrigerate until ready to serve.Enjoy as a condiment with your favorite foods.

Helpful hints

•  Save leftover No Tomato Salsa in the refrigerator. It keeps well for 2 to 3 days.
• Use this salsa on tacos, enchiladas or with chips.
• For more color, try making this renal-friendly salsa with red cabbage instead of green.