Recipe: Carla Hall's Tangy Hot Cabbage Slaw
Friday, April 04, 2014
There’s a pupusas joint near my home in Washington, D.C., 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 other cornmeal creation, from tacos to arepas to Beef and Pepper Enchiladas to Black Bean Empanadas.
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
1/2 cup shredded carrot
1 jalapeño chile, stemmed, seeded, and minced
1/2 teaspoon dried oregano
1. In a large bowl, whisk the vinegar, salt, sugar, and pepper until the sugar dissolves.
2. Add the cabbage, onion, carrot, jalapeño, and oregano and toss well. You can cover the slaw and refrigerate it overnight, but it’s best fresh.
Adjust the amount of onion to your taste.
Some Like It Hot: Keep the seeds in the chile and add another if you’d like.