Easy Curtido Recipe (Spicy Salvadoran Slaw)

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor while maintaining acidity.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper is milder and more accessible.

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage has a tender texture and is often more affordable.

oregano

🥗Healthier: fresh herbs

💰Cheaper: dried thyme

Fresh herbs provide a vibrant flavor, while dried thyme is more economical.

Cut the cabbage into wedges and slice them in half to fit into the food processor.

Use the slicing blade of the food processor to slice the cabbage.

Switch to the shredding blade and shred the carrots.

Slice the green onion using the same slicing blade.

In a bowl, mix together water, white vinegar, kosher salt, dried Mexican oregano, and crushed red pepper.

Add the sliced cabbage, shredded carrots, and sliced green onion to the dressing and mix well until everything is coated.

Let the mixture stand for 30 minutes to draw out the liquid from the vegetables.

Transfer the slaw to a clean canning jar, packing it in tightly.

Pour the pickling liquid over the slaw, ensuring it is at or slightly above the cabbage.

Seal the jar with a lid and let it stand at room temperature for 24 hours.

After 24 hours, the slaw is ready to eat or can be refrigerated for deeper flavor development.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary