Pickled Cabbage Slaw
A vibrant, crunchy side dish or delicious topping for pupusa, taco, quesadilla, or cooked fish.
Ingredients
- 4 cups water
- ½ medium green cabbage
- 1 medium carrot
- ¼ medium red onion
- 1 small jalapeño pepper or other hot pepper (optional)
- ½ cup vinegar (apple cider or white)
- ½ teaspoon dried oregano
- ½ teaspoon salt
Instructions
- Clean the kitchen area and wash hands with soap and water.
- Rinse fresh produce under cold running water.
- Shred the cabbage. Use the large holes on a grater, or use a knife and slice the cabbage into thin ribbon pieces. Set aside in a large bowl.
- Shred or thinly slice the carrot. Set aside in a large bowl, keep separate from the cabbage.
- Thinly slice the onion. Add to the bowl with the carrots.
- Mince the jalapeño or other hot pepper, if using. Add to the bowl with the carrots and onions.
- Bring water to a boil on high heat.
- Put shredded 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 the cabbage, vegetables, vinegar, oregano, and salt.
- Chill for at least 1 hour before serving.
Storage
- Refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours, and use within 4 days.
Notes
- No fresh hot pepper? Use dried red pepper flakes.
- Enjoy as a topping for pupusas, tacos, quesadillas, or cooked fish.
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
The Nutrition Facts Label does not include optional ingredients.
