“If you want your cabbage chopped, washed, dried, sprinkled with salt or vinegar, there is nothing healthier.” – Cato, De agricultura (oldest surviving complete book of Latin prose, 2nd century B.C.)
This is the traditional Salvadorean accompaniment to pupusas. Since I have not yet mastered pupusas, we usually have it on burritos with black beans. This is one of several pickled-y things that I make to go on beans. Last night we had it on pinto bean burritos with Tillamook cheese on WFM Red Chile tortillas.
1 small head cabbage, sliced as for coleslaw
3 carrots, coarsely grated
1 large red onion, slivered
1/2 c. cilantro, minced
1 tsp. oregano
1 c. white vinegar
1 c. apple cider vinegar
2 c. water
salt salt salt
Combine all ingredients. Let sit. It’ll improve and then keep quite a while in the fridge as it’s basically ceviche – a non-fermented pickle. Eat cool or at room temp.
Replacing some of the vinegar with lime juice is not something I’ve had in an authentic version, but it is quite tasty.