10 portions

2 ½ tbsp Water 
1 tbsp apple cider vinegar 
¼ tsp salt, kosher
1 tsp oregano, dried preferably Mexican 
2 cups jalapeño pepper, fresh cored & seeded; finely diced cabbage, green shredded 
5 tbsp carrot, matchstick 
1 tbsp green onion, very thinly sliced on bias 

1. Whisk together water, vinegar, salt, oregano, and finely diced jalapeño pepper together in a large bowl.
2. Add cabbage, carrot, and green onions; toss to combine and coat evenly. Let stand 30 mins.
3. Toss curtido again just before serving.