Curtido (Cabbage Slaw)

Steps

1. Cover sheet pans with foil and hold for hot service at 135 °F until ready to serve.
2. Combine shredded cabbage and carrots in a 4-inch full-size hotel pan (12” x 20” x 4”).
3. Pour warm water over the cabbage mixture and let sit for 5 minutes.
4. Drain the cabbage mixture using a colander. Return cabbage and carrots to the hotel pan.
5. Add vinegar and oregano to the cabbage mixture and mix well. (Cover and refrigerate at 41 °F or lower until ready to serve.)
6. Serve 1 pupusa with ½ cup curtido.