Latin American lime cabbage slaw (Ensalada de repollo)

1. Remove the outer leaves of the cabbage, quarter it, cut out the core and slice paper-thin with a sharp knife or mandoline.

2. Peel the carrots and cut into thin matchsticks or grate coarsely.

3. Sprinkle the cabbage with the salt in a large bowl and massage it well with your hands for 2-3 minutes so it softens slightly and releases liquid; squeeze out and discard the liquid.

4. Add the carrots.

5. Whisk the lime juice with the sugar and olive oil, pour over the vegetables and toss well.

6. Chill for at least 20 minutes to let it come together and serve cold with pupusas, grilled meat or tacos.

Tip: This slaw is on the table all over Central America – the tangy, crunchy cabbage refreshes alongside rich, fried food.