PersonalPoints™ per serving
1 hr 10 min
Crunchy, fresh, and tart, this Salvadoran slaw is a delicious accompaniment to all kinds of entrees and almost always accompanies pupusas (stuffed corn cakes). Traditional versions of the slaw get their tang from fermentation: Cabbage, carrots, onion, jalapeño, and oregano are salted, packed in jars, and allowed to stand for at least 1 day or up to several days (a process similar to making sauerkraut or kimchi). Our shortcut version achieves the same flavor by adding vinegar and marinating for just 1 hour.
Uncooked green cabbage
6 cup(s), shredded or thinly sliced
Uncooked red onion(s)
1 cup(s), sliced, thinly sliced
2 medium, shredded
1 medium, thinly sliced
- In a large bowl, combine the cabbage, onion, and carrots. Sprinkle with the salt and oregano, and mix well with your hands until the cabbage starts to wilt. Stir in the vinegar and jalapeño. Cover and refrigerate for at least 1 hour before serving.
- Serving size: about 1 cup