this is my go-to cabbage slaw when I want something sweet and maybe spicy, but mostly vinegar-y, to balance out rich meat dishes, like papas con chorizo. Traditionally, curtido is quick-pickled hours to days in advance, but I prefer this fresh version for its crunchy texture. It comes together in 5 minutes
Curtido

adapted from Serious Eats’s Quick Curtido

cabbage carrot slaw

Ingredients

Produce

  • 1/2 head of small green cabbage
  • 2-3 carrots
  • 1-2 jalapenos or serranos (optional)
  • 1/4 - 1/2 yellow or white onion (optional)
  • cilantro, small handful

Dressing

  • 1/4 cup apple cider vinegar
  • 2 tsp sugar
  • 1 tsp kosher salt
  • 1/4 tsp Mexican oregano

Make

  1. Dressing => add vinegar to microwave-safe bowl and microwave for 15 seconds or until warm. This makes it easier to dissolve the sugar and salt. Move to fridge to cool faster
  2. Produce => use sharp knife and steady hand, or food processor, to finely shred cabbage and carrots. Julienne jalapenos and onion pieces if using. Finely chop cilantro. Combine in a large bowl
  3. Combine => dump cooled dressing into bowl and use fingertips to break up Mexican oregano leaves, and pick out any stems, before adding to the bowl. Mix well and serve, or move to fridge until ready