Quick Curtido (Salvadoran Cabbage Slaw)

What sauerkraut is to a dog and kimchi is to a Korean pancake, curtido is to a variety of Latin American dishes. Traditional curtido is prepared days in advance of when it'll be eaten, enabling it to develop a fermented tang. This shortcut version is a nice fallback when you don't have time to think ahead.

Servings 4

Difficulty Medium

Ingredients

1/2 small green cabbage , cored and very thinly sliced (about 4 cups)
1/2 medium white onion , peeled and very thinly sliced (about 1/2 cup)
2 medium carrots , peeled and shredded (about 1/2 cup)
1 small jalapeño , ribs and seeds removed, minced (optional)
3 tablespoons apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt

Instructions

1

In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar and cook over medium heat, stirring, until salt and sugar are just dissolved. Pour brine over vegetables and toss to combine. Cover and refrigerate for 1 hour before serving (see note).
2

Curtido is ready within 1 hour, but improves with time. It can be stored in airtight containers in the refrigerator for up to one month.