Quick Curtido (Salvadoran Cabbage Slaw)

Curtido is the cabbage slaw usually served with pupusas.  It's a tangy little salad and makes a great addition to the table.  Usually curtido is fermented without vinegar (using only salt), but it can take days or weeks to mature.  This version is ready in just a few hours, although will continue to improve as it sits.

Quick Curtido (Salvadoran Cabbage Slaw)

Ingredients

1/4 wedge small green cabbage, finely shredded

1 medium carrot, grated

1/2 small red onion, thinly sliced

1 jalapeno, thinly sliced

3/4 tsp dried Mexican oregano

1/2 tsp kosher salt

1/4 cup apple cider vinegar

1 tbsp water

Directions

Heat 2 cups of water until very hot, but not boiling. Place the shredded cabbage in a strainer and pour the hot water over it. Drain well.

Transfer cabbage to a large bowl and add carrots, onion, jalapeño, oregano and salt. Toss to combine. Pour in the vinegar and 1 tbsp water over the vegetables, tossing well to coat everything.

Stuff the curtido into one or two wide-mouth jars, pressing down hard with a wooden spoon until the vegetables are mostly submerged in liquid.

Cover the jar(s) and chill for at least 1 hour, or overnight; the longer the slaw sits, the more flavourful and juicy it will be.

Curtido will keep for up to 2 weeks in the refrigerator.



Original link:

https://www.sandravalvassori.com/quick-curtido-salvadoran-cabbage-slaw/#wprm-recipe-container-24904