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.
| Servings | Prep Time |
| 1 giant bowl | 15 minutes |
| Passive Time |
| 1 hour |
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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.
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Ingredients
- 1 small green 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
- pepper
Servings: giant bowl
Units:
Instructions
- Add cabbage, onion, and carrots to a large bowl
- 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 cabbage mixture and toss. Tastes better with time – let rest in the fridge from 1 hour up to 8 hours.