Think of Salvadoran curtido as the skinny, vivacious cousin of creamy American coleslaw: tangy vinegar and spicy crushed red pepper coat crunchy shreds of cabbage and carrot to create a refreshing slaw without any fat at all (I’ve strayed a bit from tradition with this curtido recipe, swapping in honey for sugar and scallion for white onion).
When you make this, no need to make the dressing separately. Just whisk dressing ingredients together in the bottom of a large bowl, add the slaw and toss to coat. You can serve this slaw alongside any dish you would traditional coleslaw or even kimchi – its tart acidity and spicy kick are particularly excellent with rich foods. Aside of being the perfect partner to cheese stuffed pupusas, it would also compliment fried chicken or fish.
Curtido (Salvadoran Spicy Slaw)
- 1/4 cup white vinegar
- 1 teaspoon honey or 1 1/2 teaspoons granulated sugar
- 1 teaspoon dry oregano
- 1/4 teaspoon crushed red pepper
- 1/4 head green cabbage finely chopped or shredded
- 1 medium carrot peeled and shredded
- 2 green onions finely chopped
- kosher salt to taste
- Whisk first 4 ingredients (vinegar through crushed red pepper) together in a large bowl. Add cabbage, carrot and green onions; toss to combine and coat evenly. Season to taste with kosher salt and serve.