Curtido (Salvadorean-style cole slaw)
Curtido is the slaw that’s served on the side with pupusas (Salvadorean-style stuffed tortillas). It’s 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.
Ingredients:
½ head green cabbage (approximately 2 lbs)
1 small onion
2 medium or 1 large carrot, peeled and julienned or grate
2 t Kosher salt
1 jalapeño, cut in half lengthwise, seeds removed, then sliced thin
1 T dried oregano (Mexican if available)
1 c white vinegar
Method: Thinly slice cabbage or shred with a mandoline. Peel and slice onion; julienne carrot in mandoline (preferred) or grate with a box grater. Combine in a heat proof bowl and pour boiling water over to cover. Let sit 10 minutes then drain in a colander. Add all the other ingredients and stir to combine. Allow to sit at least 4 hours before serving. It tastes better the next day.
