Curtido Salvadoreño (Cabbage Salad)

Ingredients:

• 1 medium head cabbage, chopped
• 2 small carrots, grated
• 1 small onion, sliced
• ½ teaspoon dried red pepper (optional)
• ½ teaspoon oregano
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1 teaspoon brown sugar
• ¼ cup vinegar
• ½ cup water

1. Blanch the cabbage with boiling water for 1 minute. Discard the water.
2. Place the cabbage in a large bowl and add grated carrots, sliced onion, red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water.
3. Place in the refrigerator for at least 2 hours before serving.
4. Serve with Pupusas Revueltas.

From Flavors of Fiesta by University of Illinois Extension