Curtido is a Salvadoran cabbage slaw or relish made with finely shredded cabbage, red onion, carrot, oregano, and vinegar. This recipe is adapted from recipes found on tastesbetterfromscratch.com and cooking.nytimes.com
INGREDIENTS
1 pound cabbage, finely shredded (green or red or both)
2 1/2 cups water
2 carrots, finely shredded
1/2 medium onion, thinly sliced
1 jalepeno, minced
1/2 cup white vinegar
2 tablespoons kosher salt
1/2 to 1 teaspoon dried oregano, crumbled
Black pepper to taste
INSTRUCTIONS
- Rinse cabbage. Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, pressing out as much water as possible.
- Combine remaining ingredients. Add cabbage to a large bowl. Add carrot, onion, oregano, and vinegar and toss well to combine.
- Curtido tastes best after it has marinated for several hours or days, but you can enjoy it fresh if you’d like. Store curtido in a covered container or mason jar for up to 1 week in the fridge.
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