Put the Green Cabbage (600 gram) on the cutting board stem side down and cut it in half
With a large knife, cut the stem out of each half by cutting an upside down V around the stem on the bottom to remove the tough part of the cabbage.
Cut each half again, in half so that it is in quarters and easier to thinly slice. Thinly slice the cabbage and put it in a large bowl.
Clean it by dunking it in cold water a few times. Drain well and set aside.
Wash the Carrot (1) and cut into thin slivers. Add the carrot slivers to the bowl with the cabbage.
Peel and finely slice the Onion (1). Place a layer of sliced onion on top of the carrots and cabbage.
Sprinkle the Salt (1 tablespoon) and Mexican Oregano (1 teaspoon) over the onions.
Evenly pour the Water (1 1/2 cup) over the onions.
Add the Distilled White Vinegar (3/4 cup) and wait approximately 1 minute or until the mixture is cool before you start mixing everything together.
Thinly slice the Jalapeño Pepper (1) and add to the bowl.
The best tool for mixing this is your hands. The cabbage will feel very stiff in the beginning and it will look like you do not have enough brine at first. While you are mixing the slaw together, you should use your hand and give the cabbage a few firm squeezes. This will release some water from the cabbage and soften it faster.
Enjoy as is as a lightly pickled slaw or as a topping on the same day, or put it in the fridge to let the flavors meld a bit more!