El Salvadorian Curtido
photo by Sommer Clary
- Ready In:
1 large bowl
- 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.
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