Curtido is a vibrant and tangy Salvadoran slaw that adds a refreshing crunch to any meal, particularly pupusas. This pickled cabbage and vegetable salad is not only delicious but also simple to prepare, making it a perfect accompaniment to grilled meats or sandwiches. With its bright flavors from the vinegar, spices, and a hint of oregano, curtido is both a delightful condiment and a healthy side dish. Plus, it can be made ahead of time, allowing the flavors to meld beautifully!
Ingredients:
- 1 small head of cabbage, finely shredded
- 1 large carrot, grated
- 1 small red onion, thinly sliced
- 1 jalapeño or serrano pepper, thinly sliced (optional)
- 1/2 cup white vinegar
- 1/2 cup water
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
Instructions:
- Prepare Vegetables: In a large mixing bowl, combine the shredded cabbage, grated carrot, sliced onion, and jalapeño (if using).
- Make the Brine: In a separate bowl, whisk together the vinegar, water, oregano, salt, and sugar until the salt and sugar are dissolved.
- Combine and Marinate: Pour the brine over the vegetable mixture and toss to combine. Make sure the vegetables are well-coated.
- Pack and Refrigerate: Transfer the mixture to a clean jar or airtight container. Press down to remove air pockets and ensure the vegetables are submerged in the brine.
- Chill: Refrigerate for at least 24 hours before serving to allow the flavors to develop. Curtido can be stored in the refrigerator for up to 2 weeks.
- Serve: Use curtido as a tangy topping for pupusas, tacos, or grilled meats, or simply enjoy it as a crunchy side dish.
Enjoy the zesty taste of this delightful Salvadoran slaw!
