Curtido Spelt Salad

Curtido Spelt Salad

Recipe by Ellie Markovitch and Amy Halloran
Course: Main course, Side dish, SnackCuisine: Salvadorian

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. 
This recipe takes some time so be sure to leave yourself enough!


  • 1 cup of Maine Grains Organic Spelt Berries, cooked*

  • 1 cup green cabbage, finely sliced

  • 1 cup purple cabbage, finely sliced

  • 1⁄2 cup 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

  • 1 pinch of cumin

  • salt and pepper to taste


  • *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 OR Soak Spelt Berries overnight, drain.
  • Add grains to a slow cooker, cover with water and cook for 3 hours on high. Rinse in cold water.
  • 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.
  • Let marinate a few hours to a whole day – serve cold or at room temp.

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By Ellie Markovitch
IG @EllieMarkovitch
Facebook @storycookingmedia