Curtido Slaw

Photo: Randy Graham, Valley Vegetarian

Curtido shown with fresh fried papusas.

Curtido is to Mesoamerican fare as sauerkraut is to a ballpark hotdog or kimchi is to a Korean pancake. This funky, vinegary cabbage, onion, and carrot slaw brings flavor and crunch to dishes that call out for brightness and texture.

Traditional curtido is prepared days in advance, allowing it to develop a fermented tang, but this shortcut version (ready in less than an hour) is a nice fallback when you don’t have time to prepare ahead. Serve it as a side salad or use it, like I do, as an addition to your favorite burger, sandwich or taco.

4 cups shredded cabbage
1 medium carrot, coarsely grated
½ cup onion (thinly sliced)
½ jalapeño (seeded and finely diced)
½ cup white vinegar
1 teaspoons salt
2 teaspoons sugar
1 teaspoon dried oregano

Pour 4 cups boiling water over cabbage, carrot, onion, and jalapeño in a bowl. Steep 5 minutes then drain. Bring vinegar, salt, sugar, and oregano to a boil in a saucepan. Pour over cabbage mixture. Cover, and allow to cool.

See this recipe and more in my Ojai Valley Gluten-Free Cookbook!

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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2 Responses to Curtido Slaw

  1. says:

    Wow Randy. That makes my mouth water. Mom would have loved this one too.

    Thank you

    Sandy Webb


    • Sandy – I think she would have loved it too. Just spicy enough to be tasty. I have been using this recipe, lately, as a sandwich topper (think sub sandwiches with this spread on top instead of sprouts or shredded lettuce). About 3 months ago I was asked by a friend if I could provide 25 sandwiches for a music event he and his wife hold every 2nd Tuesday of the spring, summer and fall months. I scrambled to think of something different. It worked out amazingly well.


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