Watermelon Rind Curtido
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Have Made It
This spicy Salvadorean-style slaw uses watermelon rind for some extra crunch and flavor. Enjoy it over pupusas or as a side dish with any savory meal. Recipe created by Diana Mesa, RD/LDN at enlamesnutrition.com.
Ingredients
Brine
Instructions
- Heat the water, vinegar, sugar, and salt in a pot over medium-high heat, stirring until dissolved.
- Add the rest of the brine ingredients and bring to a boil. Set aside while it cools.
- Place the cabbage, watermelon rind, carrots, red onion, and jalapeño in a bowl.
- Pour the brine over the ingredients in the bowl and mix well. Let the curtido cool to room temperature.
- Place the curtido in an airtight sealable jar and cover with brine, ensuring all the ingredients are submerged before sealing.
- Refrigerate for at least 24 hours before serving—the longer it marinates, the tastier it is!
Notes:
- You can slice the cabbage in a food processor with the slicing blade, or manually with a knife. Shred the carrots with the shredding blade of the food processor or use a box grater.
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