CURTIDO (SALVADOREAN PICKLED COLESLAW)

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CURTIDO (SALVADOREAN PICKLED COLESLAW) image

Categories     Carrot

Number Of Ingredients 8

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)

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.

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