Curtido De Repollo El Salvadorean Cabbage Salad Recipes

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.

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.

CURTIDO DE REPOLLO

Steps:

• Chop/shred cabbage, carrots and onion.
• Place in large mixing bowl.
• Add vinegar and spices.
• Push cabbage under liquid with spoon, until it is all covered.
• Allow to sit at room temperature for 6 hours 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.