El Salvadorian Curtido
At a Glance
- Prep
- 40 minutes
- Total
- 40 minutes
- Servings
- 1 large bowl
Categories
- Salads
- Side Dish
- Salvadoran
- No-cook
- Easy
- South American
- No-Cook
Dietary
- Vegan
- Vegetarian
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.
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Equipment
Knife, cutting board, large bowl, plastic wrap, refrigerator
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
Instructions
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.
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