Quick Curtido
0
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Crunchy, fresh, and tart, this Salvadoran slaw is a delicious accompaniment to all kinds of entrees and almost always accompanies pupusas (stuffed corn cakes). Traditional versions of the slaw get their tang from fermentation: Cabbage, carrots, onion, jalapeño, and oregano are salted, packed in jars, and allowed to stand for at least 1 day or up to several days (a process similar to making sauerkraut or kimchi). Our shortcut version achieves the same flavour by adding vinegar and marinating for just 1 hour.
Ingredients
Green cabbage
6 cup(s), shredded or thinly sliced
Red onion
1 cup(s), sliced, thinly sliced
Carrots
2 medium, shredded
Kosher salt
1 tsp(s)
Dried oregano
1 tsp(s)
White vinegar
¼ cup(s)
Jalapeño pepper
1 medium, thinly sliced
Instructions
1
In a large bowl, combine the cabbage, onion, and carrots. Sprinkle with the salt and oregano, and mix well with your hands until the cabbage starts to wilt. Stir in the vinegar and jalapeño. Cover and refrigerate for at least 1 hour before serving.
2
Serving size: about 1 cup
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