Curtido De Repollo - El Salvadorean Cabbage Salad
From: What's Cooking?

This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese - though a vegan alternatie should be possible). You can also try serving it with black beans, inside burritos or on top of quesadillas.

SERVES 10

• 1 head green cabbage
• 1 cup apple cider vinegar or distilled white vinegar
• 1/2 cup water
• 1 medium onion
• 2 large carrots
• 1 teaspoon salt
• 2 teaspoons olive oil
• 1 1/2 teaspoons oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon brown sugar (optional)

Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.

Combine all ingredients in a large mixing bowl.

Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.

Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.

Serve with pupusas, or as a topping for quesadillas, or other dishes.