Curtido (Salvadoran Spicy Slaw)
This is a quick and easy recipe from El Salvador that’s an ideal side dish but has other uses as well. Kyle was bragging about using it last weekend on a chorizo tostada… tortilla, chorizo, beans, cheese, curtido, and eat. Not bad!
Ingredients
- 1/2 cup water
- 1/4 cup white vinegar or apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon dry Mexican oregano
- 1/4 teaspoon crushed red pepper or 1 jalapeño chili
- thinly sliced 1/4 head green cabbage finely chopped or shredded
- 1 medium carrot shredded and peeled (optional)
- 2 green onions thinly sliced, or white onion
Instructions
- Whisk together water, vinegar, salt, oregano, and crushed red pepper together in a large bowl. Add cabbage, carrot and green onions; toss to combine and coat evenly. Let stand 30 minutes.
- Toss curtido again before serving as a fresh slaw
- For light fermenting, pile into a clean canning jar. Pack down with a muddler or other blunt tool so that liquid is even or above the slaw. Cover and let stand at room temperature 24 hours.
- Serve or refrigerate for up to one week.
Original recipe by Marissa Stevens on Pinch and Swirl
Yield: 4 servings Prep time: 10 min Total time: 10 min
