Curtido (Salvadorean Pickled Coleslaw) - cooking recipe

Ingredients

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)

Preparation

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.