Curtido

Name: Curtido
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 8 servings
Ingredients: 1/2 medium head green cabbage, finely shredded (about 6 cups); 1/2 cup white or apple cider vinegar; 1/2 teaspoon dried oregano; 2 medium carrots, grated; 1 jalapeño, thinly sliced (remove the seeds for less heat); 1/2 red onion, thinly sliced; Kosher salt

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Level: Easy

Total: 4 hr 15 min (includes marinating time)
Active: 15 min

Yield: 8 servings

This spicy cabbage slaw is typically added as a topping for pupusas but it makes a great addition to any savory dish. Added bonus: the flavors of curtido deepen the longer you allow it to marinate, so leftovers get better by the day. 

Level: Easy

Total: 4 hr 15 min (includes marinating time)
Active: 15 min

Yield: 8 servings

Ingredients

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1/2 medium head green cabbage, finely shredded (about 6 cups) 

1/2 cup white or apple cider vinegar

1/2 teaspoon dried oregano

2 medium carrots, grated  

1 jalapeño, thinly sliced (remove the seeds for less heat) 

1/2 red onion, thinly sliced

Kosher salt

Directions

Bring 6 cups of water to a boil in a medium pot. Add the cabbage to a large colander in the sink and slowly pour the boiling water over it. Allow the cabbage to sit for a couple of minutes, then transfer to a large bowl. 
Add the vinegar, oregano, carrots, jalapeno, red onion and 3/4 teaspoon salt to the bowl with the cabbage and toss well to combine. Cover and marinate, refrigerated, for at least 4 hours and up to overnight. Toss again right before serving.