½ head cabbage, shredded
2 carrots, peeled and shredded (or grated)
½ medium white onion (you can substitute yellow or red if desired)
½ to 1 teaspoon cayenne
1/8 - 1/4 teaspoon pequin chile pepper, ground (depending on desired hotness)
1 teaspoon Mexican oregano
¼ cup apple cider vinegar
2 tablespoons lime juice (about 1 medium lime)
1 teaspoon brown sugar
1 teaspoon salt
This Salvadoran slaw is fresh, clean, spicy, and so full of flavor it can be eaten on the side, stuffed into meat pastries or used as dressing over a variety of dishes. It’s easy to make and the preparation itself takes very little time. The only challenge when making curtido is waiting while it marinates, when all you want to is shovel forkfuls into your mouth. We highly recommend the wait. It’s worth it.
We also recommend using your curtido with these Stuffed Pork Pupusas for a fully authentic Salvadoran meal experience.
Preparing your Salvadoran slaw
Cut the cabbage in half and grate ½ head.
Peel the carrots and shred or grate them.
Peel the onion and cut into thin slices.
Juice the lime and set juice aside.
Use a mortar and pestle to grind 1 pequin chile pepper into a fine powder. Measure out the desired amount and reserve unused powder for another recipe.
Into a medium bowl, combine and mix the following:
Into a separate bowl add the following:
brown sugar cayenne pepper
Pour the liquid mixture over the cabbage and stir. Cover and refrigerate for a minimum of 2 hours. (For best results, let curtido ferment in the refrigerator overnight.)
Serve as a wonderfully crunchy side dish, or add to your favorite Latin American meal. Try topping your next batch of pork pupusas with this flavorful slaw.