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.