Curtido (Salvadorean Pickled Coleslaw)

Submitted by cervantesbrandi

"This is a condiment served with almost any meal in El Salvador, goes great with tamales and pupusas!"

 

• Ready In: 12mins
• Ingredients: 8
• Serves: 16

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.

Reviews

[pinkwind]

This is a wonderful recipe for curtido!! It will definitely be a constant in our fridge, because even though I've not quite mastered the filling/masa ratio for pupusas (only tried twice so far), the curtido is absolutely AWESOME on a pastrami and swiss on pumpernickel! :-) Your recipe doesn't specify what kind of oregano to use, Italian or Mexican, but I used the Mexican variety; and I also added a bit of cumin. Just got even better after several days. It's almost gone, so I've got more in the make right now. :-) One thing though, I had to assume that the onions are added to the cabbage, carrots and chiles prior to adding the boiling water. The recipe left them out of the mix. Thank you for sharing!

 

[Transylmania]

Made this to go with my pupusas last weekend. It was good that we just ate the leftovers as a snack and side dish. Soooo good.