Curtido (Salvadoran Pickled Cabbage Slaw)

It will look like there isn’t enough brine before you start mixing everything together (before the salt draws out the water from the cabbage) but in case you plan to jar it and you need more brine, the brine can be easily doubled.

The storage life of this slaw is a week.

I find keeping the onions at the very top so that the boiled water slightly cooks it gives the onion less of a sharp raw onion kick and makes the slightly sweeter.

I use hot water not boiling water. If you are heating your water from a kettle let it sit for 5 minutes to slightly cool it before pouring it over the slaw.

To make cutting carrot slivers easier, make slices in the thick end of the carrot then peel them with a vegetable peeler.