How to make an El Salvadorian style Coleslaw

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers provide a milder flavor, while banana peppers are often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is usually cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, but vegetable oil is more cost-effective.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness, while agave syrup is often cheaper.

Cut the cabbage into four pieces and shred it on the long side to your preferred thickness.

Chop the shredded cabbage into smaller pieces and place it in a bowl.

Peel the carrot and shred it finely, then add it to the bowl with the cabbage.

Boil water and pour it over the cabbage and carrot mixture to soften them for about 50 seconds to 1 minute.

Strain the cabbage and carrot mixture and let it sit for about 10 minutes to remove excess water.

Add 1/2 cup of avocado oil mayonnaise to the bowl.

Add 1 teaspoon of yellow mustard, 1/2 teaspoon of oregano, and 1/2 teaspoon of salt to the bowl.

Mix all the ingredients thoroughly, adjusting the mayonnaise to taste, adding up to 1 cup total.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary