Mexican Cabbage Salsa

1 head green cabbage, shredded
4 ripe tomatoes, coarsely chopped
2 green onion, finely chopped
1 small white onion, coarsely chopped
1 small red onion, coarsely chopped
2 bunches cilantro, coarsely chopped
2 four oz cans jalapenos, chopped, do not drain
1/4 C olive oil
3 T rice vinegar
Kosher salt
fresh ground black pepper
1 tsp garlic powder
2 tsp cumin

This salsa will get better overnight as flavors meld, delicious for a dip or side salad. Finely chop and toss all vegetables; mix together in a large bowl. Add the canned jalapenos, oil, rice vinegar, and seasoning; toss again. Salt and pepper to taste. Let stand for 30 minutes and enjoy with tortilla chips, on top of an entree, or as a side salad.