Curtido (Salvadorean Pickled Coleslaw) |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 16 |
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This is a condiment served with almost any meal in El Salvador, goes great with tamales and pupusas! 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) |
Directions:
1. Mix cabbage, carrots and chiles in a large bowl.
2. Pour salt evenly over the mixture.
3. Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour.
4. Pour vinager over mixture and add oregano. Carefully mix every thing together and add more salt if neccessary.
5. Note: I always allow the completed curtido to sit overnight before serving.
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