Easy Curtido Recipe

Name: Easy Curtido Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 6 h 15 min
Yield: 4 cups
Ingredients: 1/2 of a large head of cabbage (shredded (we used a mix of green and red cabbage}); 1 cup grated carrots; 1/2 of a medium onion (thinly sliced {you can sub in a red onion}); 2 serranos (thinly sliced {or jalapeños or leave out for no spice}); 1 teaspoon kosher salt; 1 cup white vinegar; Boiling water {enough to cover the mixture}

This Easy Curtido Recipe is a great way of adding colorful veggies to any dish. These crisp, slightly sour vegetables combine cabbage, carrot, chili and onion, and can be prepared in 15 minutes and ready to eat within 6 hours. As well as being delicious they are super versatile too and can be served in sandwiches, with burgers or alongside tacos.

Prep10 min
Cook5 min
Total6 hr 15 min
Makes4 cups
Calories59

Ingredients

4 cups

1/2 of a large head of cabbage (shredded (we used a mix of green and red cabbage})
1 cup grated carrots
1/2 of a medium onion (thinly sliced {you can sub in a red onion})
2 serranos (thinly sliced {or jalapeños or leave out for no spice})
1 teaspoon kosher salt
1 cup white vinegar
Boiling water {enough to cover the mixture}

Method

1
Optional: Toss the cabbage with salt and let it sit for 15–20 minutes to draw out moisture. This helps it stay crisp yet tender.
2
Combine the cabbage, carrot, onion, serranos, sea salt, and vinegar in a large bowl.
3
Toss to combine. Transfer the mixture to a large clean mason jar or multiple glass jars.
4
Pour the boiling water over to cover the entire mixture. Refrigerate for at least 6 hours before serving. You can also refrigerate for a couple of days to help draw out the flavor.

Notes

Make sure you use boiling water, not warm water. Make sure to thinly slice the cabbage, carrots, and onions so they absorb the vinegar and spices evenly and soften nicely.

Per serving

Carbs11 g
Protein2 g
Fat0.2 g
Fiber4 g

Also filed under

Vegetarian Sides

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