What sauerkraut is to a dog and kimchi is to a Korean pancake, curtido is to a variety of Latin American dishes. This funky, vinegary cabbage, onion and carrot slaw brings crunch and a hit of acid to a host of rich, long-cooked dishes that call out for brightness and texture. Traditional curtido is prepared days in advance of when it'll be eaten, enabling it to develop a fermented tang, but this shortcut version—ready in only an hour—is a nice fallback when you don't have time to think ahead. Try it spooned atop braises or sandwiched into Mexican gorditas.

Quick Curtido (Salvadoran Cabbage Slaw) Recipe

white onion,

carrots,

jalapeño, ribs and seeds removed, minced (optional)

apple cider vinegar

sugar

salt

In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved. Pour brine over vegetables and toss to combine. Cover and refrigerate for one hour before serving.

quick curtido (salvadoran cabbage slaw) recipe

Total: 1 hours, 10 minutes

Servings: 5

Cost: $1.55 /serving

Author : Lauren Rothman

Ingredients

Instructions

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