Curtido Recipe (El Salvador Cabbage Salad)

Shred the cabbage and place it in a large bowl.

Grate the carrots and add them to the bowl with the cabbage.

Thinly slice the onion and jalapeño, then add them to the bowl.

In a separate bowl, combine vinegar, water, salt, and sugar.

Stir the vinegar mixture until the salt and sugar dissolve completely.

Pour the vinegar mixture over the shredded vegetables.

Add oregano to the bowl and mix everything well.

Cover the bowl with plastic wrap and let it sit at room temperature for 24 hours.

Transfer the curtido to a clean jar and refrigerate.

Allow the curtido to marinate for at least 3 days before serving.

Dietary