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Curtido
Curtido
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Try this zesty Salvadoran curtido slaw, perfect for pairing with pupusas. A simple and delicious way to preserve your veggies!
Ingredients:
  • 1 medium cabbage, finely shredded
  • 4 carrots, grated
  • 2 red onions, very thinly sliced
  • 2 fresh jalapeños, sliced, optional
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 2 cups (480 ml) apple cider vinegar
Instructions:
  • Season the cabbage: Place shredded cabbage in a colander and evenly sprinkle 1 1/2 teaspoons of salt. Allow it to rest briefly before pressing down to drain excess liquid.
  • For a quick texture boost, blanch the vegetables by combining cabbage and carrots in a bowl and pouring boiling water over them. Allow them to sit for 5 minutes. If enjoying the curtido right away, blanching is recommended to slightly soften the veggies. If preparing ahead, feel free to skip this step as pickling will achieve the same effect. Finally, remove the vegetables from the water and pat them dry.
  • Prepare the curtido: Mix cabbage, carrots, red onions, jalapeños (if using), and dried oregano in a glass container. Pour in vinegar, then season with salt to taste, stirring well. Refrigerate with lid on until ready to serve. Remember to crack the lid daily to release excess gas and enhance flavor. Best enjoyed after chilling for at least 24 hours. Store in the fridge for 2 to 3 weeks. Give us your feedback by rating the recipe!

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