Cabbage Salad
Salvadoran Recipe

This is a traditional salad similar to sauerkraut or kimchi. Enjoy as a side or serve with cooked pupusas, which are thick corn-stuffed tortillas popular throughout Central America.

Directions   Print recipe     Email to a friend
Serves 4 cups slaw
1/2  head  green cabbage, thinly sliced
1  small onion, thinly sliced
1 carrot, grated
1 jalapeño pepper, seeded and thinly sliced jalapeño pepper, seeded and thinly sliced
1 tablespoon Mexican oregano
4 cups water
1/4  cup apple cider vinegar
~ salt




  1. Combine the cabbage, onion, carrot, jalapeño and oregano in a bowl. Toss to mix well and set aside.
  2. Pour the water and vinegar in a large saucepan set over medium-high heat and bring to a boil.
  3. Remove from heat and add the vegetable mixture, mixing well.
  4. Sample and salt to taste.
  5. Let the slaw sit at room temperature overnight. Store in a non-reactive container and refrigerator for up to one month.
  6. Drain liquid from slaw before serving alongside pupusas.
Preparation Time: 
Approximately 10 minutes, plus overnight setting