Pickled Coleslaw

Ingredients

 * 1 head cabbage, finely sliced 1 onion, thinly sliced
 * 3 large carrots, grated 1 green and 1 red bell pepper, seeded and finely chopped
 * 1 large radish, grated pinch of oregano
 * 1 small hot pepper, seeded and chopped (optional)
 * oil for frying salt


 * 1 ½ cups pineapple vinegar: (choose 1)

Directions

 * 1) more traditional method: cut up 1 pineapple, peel included. Put in large jar with 1 handful grapes, 1 sliced peach and pinch of oregano. Cover with water, cover jar, and let sit on counter several days. Strain liquid to use in recipe.
 * 2) substitution: mix ¾ cup pineapple juice, ½ cup apple cider vinegar, ¼ cup water, pinch of oregano and 1 tablespoon oil.
 * 3) Cover cabbage, carrots and radish with hot (not quite boiling) water, and let sit for 30 minutes. Drain well. Place cabbage in a large salad bowl.
 * 4) Heat oil in a frying pan and sauté onion, hot pepper (if used), bell peppers, oregano and salt. Stir into the cabbage mixture, mixing well.
 * 5) Pour 1 ½ cups pineapple vinegar over the cabbage, stirring well to dress all the vegetables.