Best Curtido Recipes

CURTIDO (EL SALVADORAN CABBAGE SALAD)

Steps:

• Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

CURTIDO DE REPOLLO - EL SALVADOREAN CABBAGE SALAD

Steps:

• Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.
• Combine all ingredients in a large mixing bowl.
• Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.
• Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.
• Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.

CURTIDO (SALVADORAN PICKLED SLAW)

Steps:

• Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
• Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
• Cover and refrigerate until flavors combine, 8 hours to overnight.

CURTIDO (SALVADOREAN PICKLED COLESLAW)

Steps:

• Mix cabbage, carrots and chiles in a large bowl.
• Pour salt evenly over the mixture.
• Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour.
• Pour vinager over mixture and add oregano. Carefully mix every thing together and add more salt if neccessary.
• Note: I always allow the completed curtido to sit overnight before serving.

CURTIDO

Steps:

• Combine all ingredients in a large, clean bowl. Using clean tongs or hands, gently crush the vegetables in the brine.
• Place a clean plate on top of the vegetables, and weigh it down to fully submerge them under the brine. Let sit at room temperature for at least 3 days, or longer to your taste; the flavor will deepen and mellow over time. When it's to your liking, transfer to clean jars, making sure brine covers the vegetables, and store in the refrigerator. Can keep for weeks.

CURTIDO

Steps:

• 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.

CURTIDO

Steps:

• Mix the cabbage with the onion and carrots in a heatproof bowl. Heat the vinegar, sugar and 1 tsp salt in a pan over a low heat until dissolved, then pour over the vegetables and mix well.
• Put the slaw in the fridge for at least 30 mins or until ready to serve. Just before serving, stir through the coriander leaves and season well, to taste.

SALVADORAN CABBAGE SALAD (CURTIDO)

Steps:

• Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.
• Return the cabbage to the bowl and toss with the remaining of the ingredients. Let set at room temperature for a couple hours if you like. Then chill and serve as an accompaniment to pupusas or as a side dish.

CURTIDO DE REPOLLO

Steps:

• Chop/shred cabbage, carrots and onion.
• Place in large mixing bowl.
• Add vinegar and spices.
• Push cabbage under liquid with spoon, until it is all covered.
• Allow to sit at room temperature for 6 hours before serving.

PUPUSAS CON CURTIDO (MASA CAKES WITH SPICY SLAW)

Steps:

• Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl. Season with salt; toss; let chill.
• Put masa harina and 1 3⁄4 cups water into a bowl; stir to form a dough.
• Pinch off a 1 1⁄2 oz piece of dough; roll it into a ball. Pat dough into a thin disk.
• Squeeze 1 1⁄4 oz cheese into a ball. Press cheese into center of dough; cupping dough, stretch edges of dough around cheese and seal.
• Pat dough to form a 3 1⁄2" wide disk. Repeat to make 12 pupusas in all.
• Heat a 12" nonstick skillet over medium-high heat. Working in 3 batches, cook pupusas, turning, until golden, 10-12 minutes. Serve hot with slaw.

TURKEY-CURTIDO SANDWICHES

Steps:

• Bring a large pot of lightly salted water to a boil. Turn off heat and stir in cabbage and carrots; let stand for 2 minutes then drain in a colander. Rinse well with cold water, then squeeze dry.
• Place shredded cabbage and carrots into a large bowl along with the onion, oregano, and mayonnaise. Mix together until you have a mixture resembling coleslaw. This is the curtido.
• To prepare sandwiches, lightly spread each roll with mayonnaise and pile with shredded turkey. Place a scoop of curtido on top of the turkey, and finish with sliced tomatoes, cucumbers, and radishes.

CURTIDO (SALVADOREAN PICKLED COLESLAW)

Steps:

• Mix cabbage, carrots and chiles in a large bowl. Pour salt evenly over the mixture. Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour. Pour vinager over mixture and add oregano. Carefully mix every thing together and add more salt if neccessary. Note: I always allow the completed curtido to sit overnight before serving.

CURTIDO (CABBAGE SALAD)

Steps:

• Mix dressing, vinegar, salt and oregano in large bowl until well blended.
• Add remaining ingredients; toss to coat. Cover.
• Refrigerate several hours before serving.

CURTIDO

Steps:

• Mix all ingredients together in a large airtight container along with 1/2 cup water until well combined. Cover and let stand for 2 days before using.

CURTIDO (ENSALADA DE REPOLLO)

Steps:

• Mezcla bien el aderezo, el vinagre, la sal y el orégano en un tazón grande.
• Agrega los ingredientes restantes; revuélvelos para cubrirlos con el aderezo.
• Refrigera la ensalada por varias horas antes de que la vayas a servir.

QUICK CURTIDO (MEXICAN CABBAGE SLAW) RECIPE - (4.4/5)

Steps:

• In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved. Pour brine over vegetables and toss to combine. Cover and refrigerate for one hour before serving.