pineapple vinegar slaw

Curtido South American style slaw

 

In South America they use cabbage the way we do to make a fresh slaw or fermented like sauerkraut but they call both Curtido. I made a batch of the kraut but did not like it; I didn’t care for the oregano in it. Their fresh slaw is traditionally made with pineapple vinegar. A friend gave me a pint of pineapple vinegar so I made some slaw with it.

 

1/2 head of medium cabbage, sliced thin

1 medium sweet onion, sliced thin

1 carrot, grated

½ cup pineapple vinegar

1 tablespoon apple cider vinegar, I used organic

1 teaspoon sugar

1 teaspoon coarse salt, I used Hawaiian red sea salt

4 or 5 grinds from a pepper mill, I used 4 pepper corn blend

 

Mix all together and store in the fridge a few hours or best overnight.

 

Traditionally it would include Mexican oregano and for heat crushed red pepper flakes or some jalapenos. I used the 4 pepper corn blend, red, white, green and black for a little less heat. After eating this I might also add another tablespoon of cider vinegar. My wife and I both liked it and have enough vinegar for another batch or two.

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