We found this recipe and decided to try it. It was quite basic cabbage salad, but more vinegary than I’ve made before. We refrigerated the leftovers and had them for lunch next day, and the flavour of chili pepper had grown much stronger. Keep that in mind if you prefer milder chili taste and want to make the salad hours before serving.
500 g cabbage
1 l boiling water
1 red onion
1 dl white vinegar
1 dl water
1 jalapeño, serrano or lemon drop chili pepper
Shred the cabbage. Peel and coarsely grate the carrot. Put them in a bowl, add boiling water and let sit 5 minutes. Drain well and squeeze out excess water. Chop the tomatoes and onion. Finely chop the chili pepper Combine all the ingredients and allow to marinade an hour or two. Serve chilled.