Curtido Salvadoran Spicy Slaw Recipes

CURTIDO (SALVADORAN PICKLED SLAW)

Curtido (Salvadoran Pickled Slaw) image

This is a condiment served with almost any meal in El Salvador. It goes great with tamales and pupusas!

Provided by Nahum and Brandi

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 9h20m

Yield 10

Number Of Ingredients 8

Ingredients

1 head cabbage, finely shredded
1 white onion, halved and sliced 1/4-inch thick
1 large carrot, grated
4 red bird's eye chile peppers, grated
1 ½ tablespoons salt, or to taste
3 cups boiling water
½ cup vinegar
1 tablespoon oregano

Steps:

Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
Cover and refrigerate until flavors combine, 8 hours to overnight.

Nutrition Facts : Calories 34.1 calories, Carbohydrate 7.8 g, Fat 0.2 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 1074.9 mg, Sugar 4.1 g

CURTIDO (SALVADORAN SPICY SLAW)

Curtido (Salvadoran Spicy Slaw) image

Curtido, the spicy slaw from El Salvador, is simple to make and a perfect accompaniment for homemade pupusas!

Provided by Marissa Stevens

Categories Salad Side Dish

Time 10m

Number Of Ingredients 8

Ingredients

1/2 cup water
1/4 cup white vinegar (or apple cider vinegar)
2 teaspoons kosher salt
1 teaspoon dry Mexican oregano
1/4 teaspoon crushed red pepper (or 1 jalapeño chili, thinly sliced)
1/4 head green cabbage (finely chopped or shredded)
1 medium carrot (shredded and peeled (optional))
2 green onions (thinly sliced, or white onion)

Steps:

Whisk together water, vinegar, salt, oregano, and crushed red pepper together in a large bowl. Add cabbage, carrot and green onions; toss to combine and coat evenly. Let stand 30 minutes.
Toss curtido again and serve as a fresh slaw or pile into a clean canning jar. Pack down in jar with a muddler or other blunt tool so that liquid is even or above the slaw. Cover and let stand at room temperature 24 hours. Serve or refrigerate for up to one week.

Nutrition Facts : Calories 27 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1188 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CURTIDO (SALVADOREAN PICKLED COLESLAW)

Curtido (Salvadorean Pickled Coleslaw) image

This is a condiment served with almost any meal in El Salvador, goes great with tamales and pupusas!

Provided by cervantesbrandi

Categories Vegetable

Time 12m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

1 head cabbage (shredded finely)
1 white onion (slice in half then slivered in 1/4 inch slices)
1 large carrot (grated)
4 red chilies (grated)
1 tablespoon oregano
1/2 cup vinegar
3 cups boiling water
1 1/2 tablespoons salt (or more depending on taste)

Steps:

Mix cabbage, carrots and chiles in a large bowl.
Pour salt evenly over the mixture.
Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour.
Pour vinager over mixture and add oregano. Carefully mix every thing together and add more salt if neccessary.
Note: I always allow the completed curtido to sit overnight before serving.

Nutrition Facts : Calories 24.4, Fat 0.1, Sodium 669.6, Carbohydrate 5.3, Fiber 1.7, Sugar 3.1, Protein 1.1

EL SALVADORIAN CURTIDO

El Salvadorian Curtido image

Curtido is a kind of El Salvadorian cabbage slaw that is served with pupusas. Traditionally the cabbage and carrot are boiled down and pickled with vinegar and salt, but there are many variations of curtido these days. I like to make my version fresh and crunchy, as many modern variations of this dish are.

Provided by Sommer Clary

Categories South American

Time 40m

Yield 1 large bowl

Number Of Ingredients 6

Ingredients

1/2 head red cabbage
1 carrot, shredded (about 2 cups)
4 scallions, minced
1/2 cup cilantro, finely chopped
1/4 cup red wine vinegar
1/2 teaspoon garlic salt

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.

Nutrition Facts : Calories 176.1, Fat 1, SaturatedFat 0.2, Sodium 168.6, Carbohydrate 41.5, Fiber 12.3, Sugar 20.6, Protein 7.8

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