This spicy cabbage slaw is typically added as a topping for pupusas but it makes a great addition to any savory dish. Added bonus: the flavors of curtido deepen the longer you allow it to marinate, so leftovers get better by the day.
| Level: | Easy |
| Total: | 4 hr 15 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1/2 medium head green cabbage, finely shredded (about 6 cups)
- 1/2 cup white or apple cider vinegar
- 1/2 teaspoon dried oregano
- 2 medium carrots, grated
- 1 jalapeño, thinly sliced (remove the seeds for less heat)
- 1/2 red onion, thinly sliced
- Kosher salt
Instructions
- Bring 6 cups of water to a boil in a medium pot. Add the cabbage to a large colander in the sink and slowly pour the boiling water over it. Allow the cabbage to sit for a couple of minutes, then transfer to a large bowl.
- Add the vinegar, oregano, carrots, jalapeno, red onion and 3/4 teaspoon salt to the bowl with the cabbage and toss well to combine. Cover and marinate, refrigerated, for at least 4 hours and up to overnight. Toss again right before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 26 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 215 mg |