Prep 40 mins
Cook 0 mins
Curtido is a kind of El Salvadorian cabbage slaw that is served with pupusas. Traditionally the cabbage and carrot are boiled down and pickled with vinegar and salt, but there are many variations of curtido these days. I like to make my version fresh and crunchy, as many modern variations of this dish are.
- 1⁄2 head red cabbage
- 1 carrot, shredded (about 2 cups)
- 4 scallions, minced
- 1⁄2 cup cilantro, finely chopped
- 1⁄4 cup red wine vinegar
- 1⁄2 teaspoon garlic salt
- 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.