Salvadoran Cabbage Salad (Curtido)
"Curtido is a simple cabbage salad.Large jars of curtido are kept at restaurants and sides of the slaw are served with most meals. Curtido is usually allowed to ferment slightly at room temperature before serving, becoming a kind of Salvadoran sauerkraut. Posted for ZWT."
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1⁄2 head cabbage, shredded
- 1 carrot, peeled and grated
- 4 cups boiling water
- 3 scallions, minced
- 1⁄2 cup white vinegar
- 1⁄2 cup water
- 1 jalapenos or 1 serrano chili pepper, minced
- 1⁄2 teaspoon salt
directions
- Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.
- Return the cabbage to the bowl and toss with the remaining of the ingredients. Let set at room temperature for a couple hours if you like. Then chill and serve as an accompaniment to pupusas or as a side dish.
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Reviews
-
This is great! I made as written using a serrano pepper. I let it sit for 3 hours before refrigerating and served it chilled with fresh oysters. Thanks for sharing. Made for ZWT7.
Tweaks
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I'm suggesting some Mexican oregano or marjoram, and some garlic. Just a thought. It is what I'm going to do with this recipe. Thank you very much Chef Jean.
RECIPE SUBMITTED BY
<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p>
<p>I have a five year old son, a newborn baby girl (as of 2013) and have been married for 8 years. <br /><br /><br /></p>
