Curtido El Salvadoran Cabbage Salad Recipes

CURTIDO DE REPOLLO - EL SALVADOREAN CABBAGE SALAD

Steps:

• Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.
• Combine all ingredients in a large mixing bowl.
• Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.
• Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.
• Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.

CURTIDO (EL SALVADORAN CABBAGE SALAD)

Steps:

• Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

SALVADORAN CABBAGE SALAD (CURTIDO)

Steps:

• 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.

EL SALVADORIAN CURTIDO

Steps:

• Divide the cabbage into 4 parts, core, and finely shred crosswise in about 1/4 - 1/2 inch strips. Add the shredded carrot, scallions, cilantro, vinegar and salt, and mix thoroughly. Cover with plastic wrap and refrigerate for 1/2 hour, so that all of the flavors can marry.