Curtido (Salvadorean Pickled Coleslaw)

Ingredients

• 1 head cabbage (shredded finely)
• 1 white onion (slice in half then slivered in 1/4 inch slices)
• 1 large carrot (grated)
• 4 red chilies (grated)
• 1 tablespoon oregano
• 1/2 cup vinegar
• 3 cups boiling water
• 1 1/2 tablespoons salt (or more depending on taste)

Directions

1. 1

   Mix cabbage, carrots and chiles in a large bowl.

2. 2

   Pour salt evenly over the mixture.

3. 3

   Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour.

4. 4

   Pour vinager over mixture and add oregano. Carefully mix every thing together and add more salt if neccessary.

5. 5

   Note: I always allow the completed curtido to sit overnight before serving.