Curtido (Spicy Cabbage Slaw)
Curtido is a spicy pickled cabbage slaw traditionally served alongside pupusas. The cabbage gets only a brief dunk in boiling water, which softens it slightly while keeping some crunch. Then it sits in the fridge for a full week, turning sharp, tangy and well seasoned with oregano and onion. Because the sourness comes from vinegar or lime juice added to taste, you can steer it toward bright or mellow. Make it ahead and it waits for you.
Instructions
Bring a pot of water to a boil. Dip the chopped cabbage in for just a quick swirl, then drain it well.
Put the cabbage in a glass or plastic container with the sliced onion, shredded carrot and oregano. Add any of the optional extras you want to use: green beans, beets, horseradish and red pepper.
Season with vinegar or lime juice, water and salt, adjusting each to your taste. Stir everything together with a wooden spoon, and avoid metal utensils.
Cover the container and place it in the refrigerator. Leave it for a week so the vegetables pickle and the flavors meld before you serve it.
Make it personal.
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