This is an El Salvadoran condiment, meant to be eaten alongside a sandwich or in more generous portions as a salad. It’s not fermented and should be eaten within a week or two of making (though I’ve been chopping up more of the vegetables and putting them into the original liquid).
1/3 c white or white wine vinegar
1 t salt
1/2 t dried oregano
1 fresh jalapeño chile, stemmed, seeded and minced; or 1/4 t red pepper flakes
1 3/4 c water
3 c shredded red cabbage
1 carrot, (peeled) shredded
1/3 c chopped onion
1. In a bowl or large jar, mix vinegar, salt, oregano, chile, and water.
2. Combine cabbage, carrot, and onion. Add to bowl or jar, pushing mixture down into liquid.
3. Cover and chill 4 hours before serving. Store, covered, in refrigerator. Mix occasionally to keep vegetables immersed in liquid.
4. To serve, lift relish out with a slotted spoon, allowing liquid to drain back into bowl or jar.