Curtido Cabbage Salad Food

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 (SALVADORAN PICKLED SLAW)

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.

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.

CURTIDO

Steps:

• Mix the cabbage with the onion and carrots in a heatproof bowl. Heat the vinegar, sugar and 1 tsp salt in a pan over a low heat until dissolved, then pour over the vegetables and mix well.
• Put the slaw in the fridge for at least 30 mins or until ready to serve. Just before serving, stir through the coriander leaves and season well, to taste.

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.

CURTIDO (CABBAGE SALAD)

Steps:

• Mix dressing, vinegar, salt and oregano in large bowl until well blended.
• Add remaining ingredients; toss to coat. Cover.
• Refrigerate several hours before serving.

ENSALADA DE REPOLLO (NICARAGUAN CABBAGE SLAW)

Steps:

• In a large bowl, combine shredded cabbage, julienned carrot, red onion pieces, and tomatoes.
• In a small bowl, whisk together white vinegar, lime juice, salt, and chopped cilantro. Pour the dressing over the mixed vegetables and toss lightly.
• Let the mixture rest for at least 2 hours in the refrigerator before serving.

SPICY CURTIDO (PICKLED CABBAGE SLAW)

Steps:

• Thinly slice the 1/2 head of cabbage, 1/2 onion and 1/2 jalapeno. Grate the carrot.
• Combine the remaining ingredients in a bowl: 1 cup vinegar, 1.5 cups water, 1 teaspoon Mexican oregano, freshly cracked black pepper, 2 teaspoons salt (Kosher or sea salt).
• Add the liquid mixture to the veggies and combine well. Crush the cabbage a bit so that it will fit into the jars.
• Fill two pint-sized Mason jars with the veggies and top with the brine.
• Seal well and let pickle overnight in the fridge.

CURTIDO CABBAGE SLAW RECIPE

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.