Curtido Spelt Salad

Vegetarian version of Salvadoran Slaw often added to a sandwich – courtesy of Story Cooking – by Ellie Markovitch with Amy Halloran

Add to a sandwich or as a side dish – want meat? Substitute cooked pulled pork for the jackfruit. 


1 cup of Maine Grains Organic Spelt Berries, cooked*
1 cup of green cabbage, finely sliced
1 cup purple cabbage, finely sliced
1/2 cup of carrots, shredded
1/2 cup onions, finely sliced
1 jalapeño, sliced and seeded if desired
2-3 oregano leaves from two small branches or 1 tsp dried
1 cup jackfruit in brine, drained - or sub cooked pulled pork
1/4 cup apple cider vinegar
pinch of cumin
salt and pepper to taste


  1. *Simmer Spelt Berries for 1 hour in a sauce pan with two parts water on the stove top – or until the grains are tender and chewy but not mushy
  2. OR
  3. *Soak Spelt Berries overnight, drain
  4. Add grains to a slow cooker, cover with water and cook for 3 hours on high. Rinse in cold water
  5. To assemble salad: mix all ingredients in a large bowl – including rinsed and drained berries – and add 1/4 cup of apple cider vinegar, salt and pepper to taste
  6. Let marinate a few hours to a whole day – serve cold or at room temp


Course: Main Dish, Side Dish, Snack

Cuisine: Salvadoran