This pickled Salvadoran slaw makes a great condiment to serve alongside fish, pork or your favorite sandwich. You can find it on tables at the various La Playa restaurants in San Antonio.
1/2 cup cider vinegar
1/4 cup sugar, or less to taste
1/2 teaspoon salt
Juice of 2 limes plus 1 tablespoon lime zest, used separately
1/2 head green cabbage, shredded
2 cups shredded carrots
2 cups shredded broccoli (see note)
1 medium red onion, chopped
2 chopped jalapeños, or less to taste
1 tablespoon extra virgin olive oil
Heat vinegar, salt, sugar and lime juice in a small pan. Turn off heat, allow to cool a bit.
Toss cabbage, carrots, broccoli, red onion, jalapeños and lime zest together in a large bowl. Add the olive oil to the vinegar mix and pour over vegetables while tossing. Store, covered, in the refrigerator for at least 2 hours. Overnight is better.
Note: Already shredded broccoli is available in many groceries if you don’t want to do this yourself.
Makes about 8 (1 cup) servings.
Adapted from bigoven.com