Enjoy with pupusas, tacos, quesadillas or grilled fish.
Pickled Cabbage Slaw
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
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Bring water to a boil on high heat.
- Put cabbage in a colander over the sink. Slowly pour boiling water over the cabbage. Rinse the cabbage with cold water and drain well.
- In a large bowl, stir together cabbage and remaining ingredients.
- Chill for at least 1 hour before serving.
- 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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Comments
This pickled cabbage slaw is easy and versatile. It could be a side dish or a yummy addition to a sandwich, salad, or taco. I like that the cabbage is softened by running hot water over it. It gives it a nice texture.