Curtido

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

1. 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.
2. Combine remaining ingredients. Add cabbage to a large bowl. Add carrot, onion, oregano, and vinegar and toss well to combine.
3. 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.