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Pickled Cabbage Slaw

Enjoy with pupusas, tacos, quesadillas or grilled fish.
Shallow bowl of pickled cabbage and sliced vegetables.
Prep time: 30 minutes
Chill time: 1 hour
Makes: 6 cups
Nutrition Facts: View label

Ingredients

4 cups water
½ green cabbage, shredded (about 6 cups)
1 medium carrot, shredded or sliced thin (about ½ cup)
¼ medium red onion, sliced thin (about ½ cup)
1 jalapeño pepper or other hot pepper, minced (optional)
½ cup vinegar (try apple cider or distilled white)
½ teaspoon oregano
½ teaspoon salt

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Bring water to a boil on high heat.
  4. Put cabbage in a colander over the sink. Slowly pour boiling water over the cabbage. Rinse the cabbage with cold water and drain well.
  5. In a large bowl, stir together cabbage and remaining ingredients.
  6. Chill for at least 1 hour before serving.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Enjoy as a topping for pupusas, tacos, quesadillas or grilled fish.
  • No fresh hot pepper? Use ½ to 1 teaspoon dried red pepper flakes.

Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.

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