CURTIDO DE REPOLLO - EL SALVADOREAN CABBAGE SALAD
This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas.
Provided by Whats Cooking
Categories Vegetable
Time 15m
Yield 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 47.5, Fat 1.1, SaturatedFat 0.2, Sodium 261.3, Carbohydrate 8.1, Fiber 3, Sugar 4.2, Protein 1.5
CURTIDO (SALVADORAN PICKLED SLAW)
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
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 (EL SALVADORAN CABBAGE SALAD)
Curtido is a salad made out of cabbage and served with El Salvadoran pupusas. Stuff cooked pupusas with the curtido for a delicious treat!
Provided by Jenny
Categories Salad Coleslaw Recipes No Mayo
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 50.2 calories, Carbohydrate 11.3 g, Fat 0.3 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 47 mg, Sugar 5.7 g
CURTIDO (SALVADOREAN PICKLED COLESLAW)
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
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
CURTIDO (SALVADORAN SPICY SLAW)
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
PUPUSAS WITH CURTIDO FROM EL SALVADOR
My friend Joan from Foodalogue is going on a virtual culinary tour "South of the Border" and the first stop was Mexico, so I joined her with these Chicken Tacos with Tomatillo Salsa. This week we are going to El Salvador and I am joining her with their national dish, Pupusas. I didn't know anything
Provided by Erica Dinho
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- Combine the masa harina, warm water and salt, mixing thoroughly. Let mixture stand for five minutes.
- Knead with your hands for about 3 minutes, moistening your hands with water as you work.
- Form 8 small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover, flatten to 1/2 inch.
- Remove the top plastic of 4 tortillas, sprinkle the cheddar cheese, queso fresco and mozarella cheese over the bottom of each tortilla. Add the refried beans evenly on top of the cheese, then top with chicharron. Top with another tortilla. Press the borders to close the pupusa so the filling does not come out.
- Add the oil to a nonstick pan over medium heat. Place the pupusas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown. Serve warm with curtido.
Nutrition Facts : Calories 405 kcal, Carbohydrate 60 g, Protein 18 g, Fat 10 g, SaturatedFat 4 g, TransFat 0.1 g, Cholesterol 25 mg, Sodium 805 mg, Fiber 10 g, Sugar 7 g, UnsaturatedFat 3 g, ServingSize 1 serving
CURTIDO CABBAGE SLAW RECIPE
Curtido is an El Salvadoran pickled cabbage slaw recipe that is traditionally served with Pupusas. It is a light and healthy vegan salad with zing!
Provided by Krissy Allori
Categories Side Dish
Time 15m
Number Of Ingredients 8
Steps:
- Combine the cabbage, carrot, onion, and jalapeno in a large bowl.
- Combine the remaining ingredients in a separate bowl and whisk well to mix.
- Pour the dressing over the cabbage mixture and stir. Taste and add additional salt, if needed. Cover and refrigerate for at least 2 hours or overnight (preferred) before serving.
Nutrition Facts : Calories 50 kcal, Carbohydrate 10 g, Protein 1 g, Sodium 1204 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
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- Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, pressing out as much water as possible.
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