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Homemade Cabbage Salsa (Curtido-Style Pickled Slaw)

Cabbage Salsa (Curtido-Style Pickled Slaw)

A quick-pickled cabbage slaw like the stuff a lot of Mexican restaurants set out next to the chips and salsa. Tangy, a little spicy, ready in 30 minutes but better after a few hours in the fridge.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings (about ¾ cup each)
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 head cabbage, thinly sliced
  • 1/2 medium red onion, very thinly sliced
  • 1 medium carrot, peeled and grated
  • 1 roma tomato, diced small
  • 1-1 1/2 jalapeño, diced seeds in for more heat, seeds out for less
  • 1 small lime, juiced about 1-1 1/2 tbsp
  • 1/2 cup water
  • 1/4 cup cider vinegar
  • 2 tsp kosher salt
  • 1 1/2 tsp Mexican oregano regular oregano works too
  • 1/2 tsp black pepper
  • 1/4 cup chopped cilantro optional — leave out if you're not a fan

Equipment

  • Mandoline Slicer
  • Mixing Bowl or Lidded Container

Method
 

  1. Whisk the water, cider vinegar, lime juice, salt, pepper, and oregano together in a bowl until the salt dissolves.
  2. Add the cabbage, onion, carrot, tomato, and jalapeño to a large mixing bowl, or a container with a tight-fitting lid.
  3. Pour the brine over the vegetables and stir until everything's coated. If you're using a lidded container, just seal it up and give it a good shake instead.
  4. Cover and refrigerate for at least 30 minutes. A few hours is even better if you've got the time — the flavors really meld the longer it sits.

Notes

Makes about 4 servings, roughly ¾ cup each. Keeps in the fridge for about a week.
Great piled onto shrimp or fish tacos, or served alongside carnitas and other pork dishes.
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