This refreshing slaw is inspired by Salvadoran curtido. Peppers add a hint of spice to our version!
1 serrano chili pepper, thinly sliced
¼ head green cabbage finely chopped or shredded
1 medium carrot, shredded and peeled (optional)
2 green onions, thinly sliced
½ poblano pepper
1 garlic clove
2 teaspoons kosher salt
4 sprigs oregano
¼ cup water
¼ cup white vinegar or apple cider vinegar
Chop up all vegetables—the serrano pepper, the cabbage, carrot, green onions, and poblano pepper. Finely mince the garlic.
Place all the vegetables and the garlic into a large bowl. Add the salt, and let the vegetables sit for 10 minutes, until wilted.
Once wilted, place the vegetables into a glass jar. Add the sprigs of oregano.
Use a spoon to smash down the vegetables into the jar. Add the water and the vinegar, making sure that the liquid covers the vegetables in the jar.
Cover and refrigerate for 48 hours before serving.
An Oldways recipe and photo, inspired by Pinch and Swirl
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