In my old neighborhood in California, authentic pupuserias can be found on almost every block. My favorite place to go to was a small Salvadorean restaurant of 6 tables with the kitchen off to the side of the room. The mouthwatering aromas of meats, onions, and other flavorful ingredients sizzling on the grill was inescapable.
On my first visit to this place, I didn’t know what a Pupuseria was nor had I had Salvadorean food. The first thing I noticed were containers of pickled cabbage on every table called Curtido or Salvadorean fermented cabbage relish much like Kimchi or Sauerkraut. The memory of this little Salvadorean restaurant came to mind when I was making Pickled Cabbage Slaw to compliment our fish and pork soft corn tortilla dinner. It’s been awhile since I’ve had pupusas or curtido but the pickled cabbage slaw I’m featuring in this recipe was enough to tide me over.
Pickled Cabbage Slaw
2 cups shredded cabbage or coleslaw mix
1/2 cup chopped onions
1/4 cup apple cider vinegar
1/4 cup water
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon salt
1. In a bowl, mix all ingredients thoroughly
2. Tightly seal with lid or plastic wrap
3. Mix Cabbage Slaw after 30 minutes
4. Seal or Cover for another 2 hours