Title: Pickled Cabbage El Salvador Style
Categories: Latino Pickle
Yield: 4 Servings

1	sm	Head green cabbage, cored
		And sliced very thin
1	sm	Red onion, sliced thin
1	md	Carrot, pared and cut into
		Very thin circles
1	c	Diced fresh pineapple
		(optional)
1 1/2	ts	Minced garlic
3/4	c	Distilled white vinegar
1/4	c	Pineapple juice
		Salt and freshly cracked
		Black pepper to taste.

Combine all ingredients and mix well. Cover. Refrigerate overnight, stirring occasionally. Will keep, covered and refrigerated, about 4 days.

Chris Schlesinger, NY Times 2/18/98, adapted From: Michael Loo Date: 18 Feb 98

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