Cabbage El Salvador-style
Will keep, covered and refrigerated, about 4 days.
- 1 small head green cabbage, cored and sliced very thin
- 1 sm red onion, sliced thin
- 1 med carrot, pared and cut into very thin circles
- 1 cup diced fresh pineapple (optional)
- 1½ tsp minced garlic
- ¾ cup distilled white vinegar
- ¼ cup pineapple juice
- salt and freshly cracked black pepper to taste
- Combine all ingredients and mix well.
- Refrigerate overnight, stirring occasionally.