Madhur Jaffrey's World Vegetarian continues to be my go-to cookbook for leftover vegetable and beans, so I immediately knew where to turn for some leftover green cabbage from an Indian stir fry.
I settled on the book's curtido recipe, a Salvadoran-style coleslaw that I thought could work despite my lack of iceberg lettuce and carrots, which were included in Jaffrey's version. A good approximation of Jaffrey's recipe can be found on Serious Eats.
Given that the cabbage I had on hand didn't fit Jaffrey's proportions, I didn't bother to measure the remaining ingredients. I just added them to taste – red wine vinegar, oregano, cayenne, and olive oil.
I then immediately started eating the curtido before letting the remainder rest in the fridge for another hour or so.
While the freshness of the cabbage, combined with the sharpness of the vinegar, made it a tasty, crunchy snack, the oregano and other flavors weren't that compelling to have us keep returning to it. Instead, we quickly lost interest in the curtido after the first day and ended up throwing away the leftovers :-( So this might be a good vegan side to a larger summertime meal, but not a dish to stand on it's own.
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