- 1 head cabbage, finely shredded
- 1 white onion, halved and sliced 1/4-inch thick
- 1 large carrot, grated
- 4 red bird's eye chile peppers, grated
- 1 1/2 tablespoons salt, or to taste
- 3 cups boiling water
- 1/2 cup vinegar
- 1 tablespoon oregano
- Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
- Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
- Cover and refrigerate until flavors combine, 8 hours to overnight.