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Tangy Hot Cabbage Slaw

Updated: Jul 17


From Carla's Comfort Foods: Favorite dishes from around the world

Serves 8 There’s a pupusas joint near my home in DC that gets packed as dinnertime approaches. Their hot griddled cornmeal cakes come with a little plastic container of this slaw, which balances the hearty meat-and-cheese fillings. This super-simple slaw is just as good on any cornmeal creation, from tacos to enchiladas, or as a side dish at your backyard barbecue.

1/2 cup white vinegar 1 teaspoon Kosher salt 1/2 teaspoon sugar 1/4 teaspoon freshly ground black pepper 8 cups very thinly sliced cabbage 1/2 cup very thinly sliced red onion (adjust to your taste) 1/2 cup shredded carrot 1 jalapeno, stemmed, seeded, and minced 1/2 teaspoon dried oregano In a large bowl, whisk the vinegar, salt, sugar, and pepper until the sugar dissolves. Add the cabbage, onion, carrot, jalapeno, and oregano and toss well. You can cover and refrigerate it overnight, but it’s best fresh. Some Like It Hot: Keep the seeds in the chile and add another if you’d like.

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