Curtido

Curtido is as far as it is possible to get from that innocuous, gloopy, overly sweet coleslaw that turns up uninvited on far too many restaurant plates.

There’s not a lick of mayonnaise for one thing. For another, this simple-looking cabbage and carrot salad really packs a punch. With only five ingredients, there’s little to soften the impact of that chilli powder.

Curtido is traditionally served with pupusas (thick, stuffed corn tortillas). But it is also excellent in a pitta sandwich or wrap, or alongside a piece of grilled chicken or fish.

Curtido keeps for days in the fridge, though I have noticed it seems to grow in fierceness while it waits.

Curtido
(serves 4)

• 500g green cabbage, shredded
• 1 good-sized carrot, grated
• 1 tsp salt
• 2 Tb red wine vinegar
• 1/4 tsp cayenne pepper
• 1 tsp dried oregano
• 1 Tb olive oil

1. In a mixing bowl, toss together the cabbage, carrot, salt, vinegar, oregano and olive oil.
2. Leave for at least an hour for the vegetables to soften and the flavours to marry.

Tags: cabbage, carrots, Central American food, dairy-free, gluten-free, oregano, vegan, vegetarian