Spicy Salvadoran-Style Slaw Slawsome! | 2 servings

Name: Spicy Salvadoran-Style Slaw Slawsome! | 2 servings
Yield: 2 servings
Ingredients: 8 oz Coleslaw Mix; 2 unit Jalapeño; 2 Red Wine Vinegar; 1 Onion; 3 oz Carrot

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This deliciously tangy slaw (AKA curtido) is one of those amazing foods that just gets better the longer it marinates! Curtido is a fermented slaw common in Salvadoran cuisine, but it pairs well with just about anything. It’s bright, crunchy, and has a little bit of a kick, so it’s especially delicious alongside a heavier dish–like Salvadoran pupusas! *Nutrition values are representative of a 1/2 bundle serving*

Main Course

Difficulty: medium
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Ingredients

Servings

8 oz Coleslaw Mix
2 unit Jalapeño
2 Red Wine Vinegar
1 Onion
3 oz Carrot

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Original Source

www.hellofresh.com

Instructions

1 step

1

Wash and dry produce. Halve jalapeño; thinly slice into half-moons (remove ribs and seeds for less heat). Halve, peel, and thinly slice half the onion (save remaining onion for another use). Trim, peel, and grate carrots on the largest holes of a box grater. In a large bowl, combine sliced onion, carrots, coleslaw mix, vinegar, 1 TBSP sugar, 1½ tsp salt, and as much jalapeño as you like. Cover tightly with plastic wrap and place in the fridge for at least 2 hours or overnight. Serve slaw (draining first) alongside your favorite meal.

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