Curtido (Salvadorean Pickled Coleslaw)
From: Tiny

This is a condiment served with almost any meal in El Salvador, goes great with tamales and pupusas!

SERVES 16

• 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)

Mix cabbage, carrots and chiles in a large bowl.

Pour salt evenly over the mixture.

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

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

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