Ingredients:
Cabbage, shredded - 1/2 head
Carrot, peeled and grated - 1
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
Instructions:
1. 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.
2. 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.
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