Perfect in hot-hot weather with the first summer cabbages.
1/2 to 1 whole conehead summer cabbage, cored and sliced thin
1/2 red onion, diced
Optional: 1 carrot, grated
1/2 c apple cider vinegar
1/2 t salt
1/2 t brown sugar
1 t dried Mexican oregano, crumbled
1 hot pepper, chopped and/or 1/2-1t red pepper flakes
Core, rinse and slice cabbage and place in large bowl. Pour over liquid and mix with hands or utensils. Add onion and cilantro, and mix again. Refrigerate for 2 hours to one day before serving.
Source: The kitchn.com