Recipe: Salvadorean-style Curtido


Salvadorean-style curtido. I used very dark carrots which give it a pinkish color.

This is the slaw that’s served on the side with pupusas (Salvadorean-style stuffed tortillas). Curtido is a bit intense to eat on its own, but that intensity makes it ideal for any recipe where you want to add the crunch of cabbage and the kick of its marinade–pulled pork sandwiches, for example.

1 head green cabbage (approximately 2 lbs)
1 T Kosher salt
3-4 large carrots, peeled and julienned
1 medium onion, thinly sliced
1 jalapeño, cut in half lengthwise, seeds removed, then sliced thin
1 t oregano
1 t brown sugar
1/2 c lime juice (from about 3 limes); can substitute white vinegar, cider vinegar or pineapple vinegar in a pinch

Method: Thinly slice cabbage or shred with a mandoline. Work in the salt so all leaves come into contact with it and let rest 3 hours; it will throw off a bit of liquid. Add all the other ingredients and stir to combine. Allow to sit at least 4 hours before serving. It tastes better the next day.

This entry was posted in Condiments, Sides and tagged , , , . Bookmark the permalink.