This Cabbage Tomato Salad is packed full of amazing Mexican flavors! So simple yet so refreshing!
Have you ever tried fresh Mexican pico de gallo salsa on a taco, fajita or burrito and thought “WOW” this would be great as a salad?
Well I have and eat it often as a salad too so instead of chopping the cabbage super fine I will leave it a bit more chunky.
This salad is made from chopped roma tomatoes, onion, cilantro, jalapeños peppers, salt, and lime juice.
And has literally no calories so feel free to eat as much as you like. Buen provecho!
I could eat this all day everyday!
When making this salad make sure to drain most of the liquid out of your tomatoes otherwise it will become mushy to fast. I recommend using roma tomatoes, that way there is not to much liquid.
SUPER FRESH AND FLAVORFUL!
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The first time I tried Key Lime pie was at one of our local restaurants a few years back, my first thought was how come I have not tried this sooner.
Maybe it’s because I live in Canada where it’s more cold than warm.
But really that is not any kind of good excuse, I was immediately a hooked the first time I tried it.
So much so that I make it quite often now and even have a great recipe for the pie on this blog too, so go check it out!
CAN KEY LIME CHEESECAKE BE FROZEN
YES, you can freeze any type of cheesecake. Just be sure to wrap it tightly with aluminum foil or freezer wrap.
I just love no bake cheesecakes!!
If you have not tried one before, then I encourage you to give it a go.
This is a no bake cheesecake, has a graham cracker crust, and is filled with cream cheese, condensed milk, vanilla extract and a little sour cream, oh and the juice from 10 limes, can’t forget the most important part.
I used a 8 inch cheesecake pan, this is the size I like most because it gives you a more taller and thicker cheesecake which can serve 12 people.
There really isn’t much to this recipe, just follow the basic steps below and you will have the most amazing Key Lime and pistachio cheesecake ever.
The awesome part about this cake is that you won’t have to spend all day in the kitchen baking, it really takes less than an hour to prepare.
Then the rest of the time is spend in your freezer, setting.
Also make sure you defrost the cheesecake for anywhere from 20 – 30 minutes on the counter prior to slicing and serving.
This way you will have a creamy cheesecake, he really likes it creamy.
HOW TO MAKE A KEY LIME CHEESECAKE
You will want to start by either making the crust from scratch or buying a pre-made one. I highly recommend doing it from scratch though as it is not only simple to do but tastes way better.
Then you will want to make the filling – (see recipe below for those institutions)
The then topping – (see recipe below for those institutions)
Once it’s on the serving tray, sprinkle around the outer edge with the crushed pistachios.
Set cheesecake on the counter for another 20 minutes and then slice and serve. Enjoy!
During the defrosting time you can start to decorate it with the lime zest and pistachios.
Simply leave the cheesecake in the cheesecake pan on the countertop, and zest one lime overtop, release the cheesecake half way through defrosting and be sure to keep the metal bottom on in tack.
This ensures the cake stays together during serving, simply sparkle your crumbled pistachios over the out part of the cake prior to serving.
I think this cheesecake could be a staple at any holiday event, because I have yet to find someone who doesn’t love the fresh taste of key lime in their dessert.
Don’t forget the limes and zest!
Sprinkle the crushed Pistachios around the cheesecake rim like this, add as much as you want.
Soley remove it from the cheesecake pan, keeping the metal bottom on for serving to help keep it intact.
That’s all folks, what a fresh and creamy cheesecake, enjoy!
Notes: You can skip the pistachio topping and add whip cream if desired. This cheesecake typically will make 12 slices, ruffly this thin. If you want thicker this will easily serve 8.
If you love Key Lime flavors, then be sure to try my other key lime inspired recipes!
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Check out this Delicious recipe for “Easy One Pan Chicken Fajitas”. Takes less than 30 minutes to prepare and clean up is QUICK! Today is the first day of fall and if summer was not busy enough, fall is going to be just as busy. So I’m starting the season off by making some easy one pan meals. Think easy clean up, BIG flavor all with the ability to feed a crowd. Think Chicken Fajitas! The only thing pre – made you will want to buy here is the flour tortillas, doing this will save you a ton of time in the kitchen. And don’t even think of buying pre made fajita seasoning, because I am certain you have all the right spices in your kitchen. Fajita seasoning is a combination of cumin, coriander, chili powder, paprika, cayenne pepper, garlic powder, onion powder with salt and black pepper. Then all you need is some fresh chicken breasts, and sweet red peppers, lime and your ready to rock and roll. With very little prep, you can have this dinner on the table in under 30 minutes. If you liked this recipe, check back soon for more one pan recipes that will help you to get good dinner on the table in jiffy, enjoy!
Start by making your fajita seasoning. Mix together cumin powder, coriander powder, chili powder, paprika, onion powder, garlic powder, and pepper in a small bowl. Set aside.
Next wash and slice your sweet bell peppers into thin strips, then your onions then placing them onto one side of your baking sheet.
Next, slice your chicken breasts into strips and place on the other side of your baking sheet.
Crush the garlic and place on-top of the chicken and onions.
Prepare your fajita mix, stir everything together and pour over your fajita pan and stir so everything is covered with the mix.
Bake in the over at 400 f for 25 minutes.
Warm your tortillas up in the oven or microwave and serve your chicken mixture directly from the pan onto your tortillas.
Garnishes with sliced lemon wedges and chopped up cilantro.
Note: You can serve these fajitas with sour cream or a Mexican salsa called “Pic de gallo“, see recipe for that here.
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