Cabbage Slaw (Curtido)
(El Salvador)
Curtido is a crisp, vinegar-dressed Salvadoran cabbage slaw traditionally served alongside pupusas. Its acidity, oregano, and gentle heat cut through rich foods, making it equally useful with roasted or fried meats, eggs, seafood, and tortillas. Serve a small mound on the side as a refreshing counterpoint, spoon it over the main dish, or tuck it into a warm tortilla with other fillings.
Serves 4 to 6
Ingredients
- 1 small head green cabbage, sliced very thinly or grated
- 4 carrots, grated
- 1 medium onion, thinly sliced and cut about 1" (2.5 cm) long
- 2 fresh jalapeño peppers, diced and seeded, or 1 to 2 cloves garlic, minced
- 2 tsp (12 g) fine Himalayan salt
- 2 tsp (4 g) dried oregano
- ½ cup (120 ml) filtered water
- ½ cup (120 ml) apple cider vinegar
Method
Mix all the ingredients in a non-reactive bowl. Depending on how large your cabbage is, you may need to add a bit more vinegar and water. Place it in the fridge for anywhere from 15 minutes to 4 days before serving (traditionally it is fermented for several days).
Inspirations
- Latin America Paleo Cooking