In Mexico and in other South American countries as well as Portugal and Spain, a different type is normal.
Of course, like most “peasant” food, there are a million variations, and it’s a family recipe for most.
This is my version of Curtido and I hope you enjoy it.
- 1/2 of a medium cabbage, shredded
- 1 carrot shredded
- 3 scallions, chopped, including green parts, or red onion sliced thin
- 1/4 c cider vinegar
- 1 tsp sugar
- 1 tsp oregano
- 1/2 tsp cumin
- one jalapeño minced, or 1 tsp hot pepper flakes, or other hot chile
- 2 tbsp olive oil
- salt and pepper
- Place the vegetables in a bowl.
- Mix the dressing ingredients in a separate bowl, whisk and then dump into the slaw.
- Mix thoroughly.
- Chill, or eat at room temperature.
NOTES: You can also add other things like jicama, sweet pepper, celery if you wish.
SOURCE: Sherry Peyton