Why This Recipe Works

Marinating the thin-sliced vegetables and chile in a fruity cider vinegar–based pickling liquid approximated the tangy punch of a traditionally fermented slaw. Draining off the liquid before serving prevented sogginess. Waiting to add the cilantro until after draining the liquid ensured that the herb was vibrant and fresh for serving.

Before You Begin

For a spicier slaw, reserve and add the jalapeño seeds.

Instructions

Whisk vinegar, water, sugar, and salt in large bowl until sugar is dissolved. Add cabbage, onion, carrot, jalapeño, and oregano and toss to combine. Cover and refrigerate for at least 1 hour or up to 24 hours. Toss slaw, then drain. Return slaw to bowl and stir in cilantro.