Quick Curtido (Salvadoran Cabbage Slaw) Recipe

Name: Quick Curtido (Salvadoran Cabbage Slaw) Recipe
Prep time: 5 min
Total time: 65 min
Ingredients: 1/2 small (2-pound) green cabbage, cored and very thinly sliced (about 4 cups); 1/2 medium white onion, peeled and very thinly sliced (about 1/2 cup); 2 carrots, peeled and shredded (about 1/2 cup); 1 small jalapeño, ribs and seeds removed, minced (optional); 3 tablespoons apple cider vinegar; 2 teaspoons sugar; 1 teaspoon kosher salt

Why This Recipe Works

A hot vinegar brine lends acidity to cabbage, onions, and carrots, but quickly cooling it in the refrigerator with the vegetables retains their crisp texture and bright, fresh color.
Lightning-quick to prepare, the curtido will only get better with age in the fridge.

What sauerkraut is to a hotdog 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, allowing 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. Spoon it atop papusas, layer it into gorditas, or serve it with rich braises such as beef barbacoa or pork adovada.

May 2014