Serves 8
51 cal · 135 min
Curtido Salvadoreño
Recipe GLPRd31911d21f47a8
A vibrant, tangy Salvadoran cabbage slaw with tender blanched cabbage, fresh grated carrots, and onion, seasoned with oregano, vinegar, and a touch of brown sugar. This refreshing pickled salad is traditionally served as a side dish with pupusas and other Central American meals. The flavors meld beautifully after a few hours of chilling.
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Ingredients
1 head of cabbage (about 2 pounds), chopped into bite-sized pieces
2 medium carrots, peeled and coarsely grated
1 small onion, thinly sliced
1/2 teaspoon red pepper flakes, or to taste
1/2 teaspoon dried oregano
1 teaspoon olive oil
1/2 teaspoon salt, or to taste
1 teaspoon brown sugar
1/4 cup white vinegar or apple cider vinegar
1/2 cup water
Directions
Wash your hands thoroughly with soap and clean water, then wash and prepare the fresh vegetables.
Bring a large pot of water to a rolling boil. Carefully add the chopped cabbage and blanch for exactly 1 minute.
Drain the cabbage thoroughly in a colander and allow any excess water to drip off completely.
Transfer the blanched cabbage to a large mixing bowl. Add the grated carrots, sliced onion, red pepper flakes, dried oregano, olive oil, salt, brown sugar, vinegar, and water. Stir gently but thoroughly to combine all ingredients evenly.
Cover the bowl and refrigerate for at least 2 hours before serving. The flavors develop and meld beautifully during this chilling time. Taste and adjust salt or vinegar if desired. The curtido will keep in the refrigerator for up to 5 days.
