Makes 1 giant bowl.
Vinegar lovers unite! With very little effort you can have this Salvadoran slaw at your next barbecue or gathering. To be authentic, serve slightly “pickled” – about 1-3 days after making it. This should be vinegary and with the slightest hint of heat. Serve with pupusas.
1 cabbage, cored and sliced thinly
1/2 red onion, sliced thinly
2 carrots, grated
1 tsp dried oregano
1/2 tsp red pepper flakes
1/4 cup white wine vinegar
1/8 cup olive oil
salt and pepper, to taste (I put in 2/3 tsp salt)
Time to get out all your aggression on some red onion, cabbage, and carrot. Chop, chop, chop like there’s no tomorrow. Well really… slice thinly. Chopping is a bit too coarse for this recipe.
When you’re done, mix the vinegar with olive oil, red pepper flakes and oregano. Add a little water if desired (maybe 1/8 cup) and season with salt and pepper.
Pour over the veggies.
Toss and refrigerate for 1-3 days. It gets better and better and … better. Stir once or twice a day, to ensure the seasonings get evenly mixed.
Serve cool with pupusas.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.