Boricua Slaw

By cprzybyl

Ingredients

• INGREDIENTS:
• 1 small head red cabbage (about 4 pounds)
• 1 pound carrots, peeled and coarsely shredded (about 3 1/2 cups)
• 1/2 cup cider vinegar
• 2 teaspoons kosher or fine sea salt
• 1/2 cup chopped fresh cilantro
• 2 scallions, trimmed and thinly sliced (about 1/4 cup)
• Vinagre (recipe below, although not necessary to make since it's a beauty)
• Spicy Pineapple Vinegar (Vinagre)
• 2 ripe pineapples
• 1/2 large Spanish onion, thinly sliced
• 20 cloves garlic, smashed and peeled
• 6 habanero peppers or chile pepper of your choice, stemmed and coarsely chopped
• 1 tablespoon cider vinegar, plus more as needed
• 1 tablespoon smashed fresh oregano leaves
• 1 teaspoon black peppercorns
• 1/2 teaspoon kosher or fine sea salt, plus more as needed

Details

Adapted from cbsnews.com

Preparation

Step 1

1. Peel off any wilty leaves from the head of cabbage. Cut the head in half through the core. Set half the head aside for another use. Cut the remaining half in half through the core, then cut out the core. Cut the quarters crosswise into 1/4-inch-wide shreds. You will have about 12 cups.
2. Toss the cabbage and carrots together in a large bowl. Sprinkle the vinegar and salt over the vegetables and toss again. Let stand until the cabbage is wilted, about 1 1/2 hours.
3. Stir in the cilantro, scallions, and vinegar to taste. Serve right away, or let stand at room temperature for up to 30 minutes or chill before serving.

For Spicy Pineapple Vinegar (Vinagre)

1. Trim and peel the pineapples as described in the recipe for Caribbean Breeze, reserving the rinds; discard the tops and reserve the peeled pineapple for another use. Put the rinds in a pot large enough to hold them comfortably, pour in enough cold water to cover them, and bring to a boil over high heat. Adjust the heat so the liquid is at a gentle boil and cook until the rinds are very tender, about 30 minutes. If the water dips below the rinds, top off as necessary to keep them submerged.
2. Meanwhile, put the onion, garlic, chiles, vinegar, oregano, peppercorns, and salt in a large jar with a tight-fitting lid.
3. Strain the pineapple liquid into a large measuring cup or a bowl. Pour the liquid into the jar of seasonings. If there is not enough liquid to cover the ingredients, cover the pineapple rinds with water again and boil for 20 minutes, then strain the liquid. Taste and add a little salt and/or a little vinegar if you think it needs it. You can use this as soon as it cools, but it will get better as it sits. Keeps for up to 2 months in the refrigerator.