Curtido (El Salvadoran Cabbage Salad)
Ingreadient
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½ head green cabbage, cored and shredded
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1 carrot, grated
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1 quart boiling water
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3 green onions, minced
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1 cup distilled white vinegar
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½ cup water
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2 teaspoons dried oregano
Direction
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Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.
