Ingredients
Cabbage, shredded – 1/2 head
Carrot, peeled and grated –
Boiling water – 4 cups
Scallions, minced – 3
White vinegar – 1/2 cup
Water – 1/2 cup
Jalapeño or serrano chile pepper, minced – 1
Salt – 1/2 teaspoon
Preparation
Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible. Return the cabbage to the bowl and toss with the remaining of the ingredients. Let set at room temperature for a couple hours if you like. Then chill and serve as an accompaniment to pupusas or as a side dish.
