El Salvador | Salads | Cabbage

Curtido

(El Salvadoran cabbage salad)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Cabbage shredded 1/2 head
Carrot peeled, grated 1 each
Water boiling 4 cups
 
Scallions minced 3 each
Vinegar, white 1/2 cup
Water 1/2 cup
Oregano, fresh or dried minced or crumbled 2 tablespoons, or 2 teaspoons
Crushed red pepper flakes 1 teaspoon

METHOD

Basic Steps:  Blanch → Mix → Chill
  1. Place cabbage and carrots in a large heat-proof bowl. Pour boiling water over the cabbage and carrots and let set for about 5 minutes. Drain well in a colander, pressing out as much liquid as possible.
  2. Return the cabbage to the bowl and mix with the rest of the ingredients. Chill and serve as an accompaniment to pupusas or as a side dish.

VARIATIONS

  • A pinch of sugar and a little oil can be added to the salad if you like.

NOTES

  • Curtido is a simple cabbage salad traditionally served with pupusas. The cabbage is sometimes allowed to ferment slightly at room temperature before serving, becoming a kind of Salvadoran sauerkraut.