Pickled Cabbage and Carrot Coleslaw (Curtido)
Author note: This recipe is inspired by the flavors of El Salvador and their traditional relish: Curtido. This condiment is full of bright flavors including dried oregano. Traditionally this relish is served on top of pupusas. It is also pairs well with tacos and grilled meats.
servings vary
5 cups thinly sliced green cabbage
1/2 cup grated carrots
1/2 cup thinly sliced red onions
1 jalapeno seeded and diced
3 teaspoons kosher salt
1/2 cup apple cider vinegar
1/4 cup water
1/2 teaspoon dried Mexican oregano
1 teaspoon sugar
In a large bowl, toss the cabbage and salt to thoroughly coat. Set aside for one hour.
Remove the cabbage from the bowl and rinse. Place the cabbage back into the bowl and top with the carrots, red onions and jalapenos. Stir to combine.
In a small bowl add the vinegar, water, sugar and oregano. Stir well.
Cover the vegetables with the vinegar mixture and stir to combine. Place a plate on top of the cabbage and press down, causing the vegetables to release their juices and to submerge the vegetables in the vinegar.
Cover and place the mixture into the fridge or sit on countertop for at least 4 hours, or preferable, 24 hours, before serving.
Use to top pupusas, tacos or grilled meats and fish.
