Serves Makes about 4 cups
Curtido is a vinegared cabbage slaw that is always served with pupusas. You’ll need to make the curtido at least one day ahead of time, so plan ahead. It can last for a month in the refrigerator.
4 cups thinly sliced green cabbage
1 cup shredded carrot
½ cup thinly sliced onion
¾ cup apple cider vinegar
½ cup water
1 tsp. Mexican oregano
½ jalapeño pepper, seeded and minced
2 tsp. kosher salt
1 tsp. sugar
Combine all ingredients in a bowl, mix well, and squeeze with your hands to start to break down the cabbage. Put the cabbage in a jar and press it down so that the liquid comes to the top. It will be ready to use the next day.
Notes and Instructions
Recipe and photo credit: Linda McElroy