This El Salvadoran cabbage salad is used as a relish or served with pupusas, which are thick, hand-made tortillas, very common in Latin American cuisine.This can take the place of cheese and lettuce in fish or chicken tacos, or vegetarian burritos to cut the fat, it's tasty and delicious enjoy.
Combine the cabbage and carrot in a large glass bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, Mexican Oregano, sugar and salt. Toss until all ingredients are combined. Put in a glass jar or glass container to chill in the refrigerator for at least one hour before serving.