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Salvadoran Pickled Cabbage Slaw

A vibrant and tangy slaw that combines shredded cabbage, carrots, and onions in a quick pickling solution, perfect for adding crunch to any meal.
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Prep Time 15 minutes
Total Time 1 day
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Latin American, Salvadoran
Calories: 50
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 small head green cabbage, finely shredded
  • 2 large carrots, grated
  • 1 small onion, thinly sliced
Pickling Solution
  • 1 cup white vinegar
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes (optional) for a kick
  • 1 clove garlic, minced

Method
 

Preparation
  1. In a large bowl, combine shredded cabbage, grated carrots, and sliced onion.
  2. In a separate bowl, whisk together vinegar, water, salt, oregano, red pepper flakes, and minced garlic until well mixed.
  3. Pour the vinegar mixture over the vegetables and stir to combine.
  4. Pack the mixture into a clean jar or container, pressing down to remove air pockets.
  5. Cover and let it sit at room temperature for at least 24 hours to pickle.
  6. Refrigerate for a week for best flavor, and serve as a side with your favorite dishes.

Notes

For best results, allow the slaw to sit overnight for optimal flavor. Chop vegetables into uniform sizes for even pickling. Customize spice levels to your preference.