Curtido or Cabbage Salad with Oregano from El Salvador
from World Vegetarian by Madhur Jaffrey

6 well-packed cups shredded green or red cabbage (one head should do)
1 cup shredded crisp lettuce
1 medium carrot, peeled and coarsely grated
1-1/2 tsp salt
2 Tbs red wine vinegar
1/4 tsp cayenne
1 tsp dried oregano
1 Tbs olive oil

Combine all this in a bowl and let it sit for an hour or more before 
eating.