By Chef Linda
Curtido is a type of slaw, commonly used to add crunch and brightness to a variety of rich, slow-cooked Latin American dishes. Crisp cabbage, onion, and carrots are dressed in a mouth-puckering vinegar dressing in this simple version of what traditionally takes days to ferment. Extra curtido keeps for about a month when sealed in the fridge and will only get better with time, but this quick recipe provides that special zing with only a few minutes of hands-on time in the kitchen.
Quick Curtido
Curtido is a type of slaw, commonly used to add crunch and brightness to a variety of rich, slow-cooked Latin American dishes.
Ingredients
- 1/2 head cabbage, cored and thinly shredded
- 2 to 3 large carrots, peeled and grated
- 1/2 onion, thinly sliced
- 1 to 2 jalapeño peppers, seeded and minced
- 1 teaspoon salt
- 1/4 cup apple cider vinegar
- 2 teaspoons maple syrup
Instructions
- Combine the cabbage, carrot, onion, and jalapeños in a large bowl. Sprinkle with salt and toss. Let sit for an hour or so, then drain water. Mix together the vinegar and syrup. Pour over cabbage mixture and stir. Cover and refrigerate for several hours or overnight. Taste before serving and adjust seasonings by adding additional salt or more vinegar.
