Curtido Spelt Salad
Course: Main course, Side dish, SnackCuisine: SalvadorianVegetarian 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!
Ingredients
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
Directions
- *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.
Did you make this recipe?
Tag @mainegrains on Instagram and hashtag it
Like this recipe?
Follow us @mainegrains on Pinterest
Did you make this recipe?
Like us on Facebook
By Ellie Markovitch
storycooking.com
IG @EllieMarkovitch
Facebook @storycookingmedia
