Cabbage El Salvador-style

Core the small head of green cabbage and slice it very thin, approximately ⅛ inch thick. Set aside in a large mixing bowl.

Pare the medium carrot and cut it into very thin circles, about the same thickness as the cabbage. Add to the bowl with the cabbage.

Slice the small red onion thinly and add it to the bowl with the cabbage and carrot. Toss the vegetables together gently to combine.

Heat a large skillet or sauté pan over medium heat and add the minced garlic, stirring constantly for about 30 seconds until fragrant but not browned.

Pour the distilled white vinegar and pineapple juice into the skillet with the garlic. Bring the liquid to a simmer and let it heat for 1-2 minutes.

Carefully pour the hot vinegar mixture over the prepared cabbage, carrot, and onion in the bowl. Toss immediately to coat all vegetables evenly.

If using fresh pineapple, add the 1 cup diced fresh pineapple to the mixture and toss gently to combine. Season with salt and freshly cracked black pepper to taste.

Allow the mixture to sit at room temperature for at least 2-3 minutes before serving, so the vegetables absorb the flavors of the vinegar and pineapple juice.