Prep 15 mins
Cook 0 mins
This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas.
- 1 head green cabbage
- 1 cup apple cider vinegar or 1 cup 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 fish, quesadillas, or other dishes.
This has the most amazing flavor. It met the seal of approval w/ the in-laws so I know I'm not delusional. I only did half the head of cabbage but needed the full amount of additional ingredients to get the cabbage, carrot & onion actually submerged in the liquid. Chopping the cabbage in thin slices w/ a big knife was so much easier than trying to grate it. Thanks for the great recipe. Will make this again & again.
Nice. I made a half batch to serve with pupusas. The other family members did not care for it, but they tend not to like cider vinegar.
I omited the oil and sugar and added canned sliced jalapenos for a little kick. Enjoyed it.