Prep 20 mins
Cook 2 hrs
This Salvadorean condiment resembling coleslaw is customarily paired with pupusas.
- 1 medium head of cabbage, chopped
- 2 small carrots, grated
- 1 small onion, sliced
- 2.46 ml cayenne pepper or 2.46 ml paprika
- 2.46 ml oregano
- 4.92 ml olive oil
- 4.92 ml salt
- 4.92 ml brown sugar
- 59.14 ml vinegar
- 118.29 ml water
- Place the cabbage in boiling water for no more than one minute. Discard the water.
- Put the cabbage in a large bowl and add grated carrots, sliced onion, cayenne, oregano, olive oil, salt, brown sugar, vinegar, and water.
- Let chill in refrigerator at least two hours before serving.
Maybe it's a regional thing but this wasn't what I expected. I think the recipe needs way more vinegar and fermenting time. The cabbage taste was too strong and it needed more salt. Thanks anyways!
This was really good and much like our local pupusaria! I halved the recipe and used half paprika and half cayenne for our naive tongues. ;) Easy to throw together and perfect with Authentic Salvadorean Pupusas. Thanks for sharing, Valeria!
This was muy delicioso! Papusas are just about my favorite thing to eat, and I've been looking everywhere for the perfect curtido recipe, so I wouldn't have to hit the streets towards my local papuseria! This was perfect with a little Cholulu hot sauce; I just had one and I need another!!!