CURTIDO (SALVADOREAN PICKLED COLESLAW)

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Curtido (Salvadorean Pickled Coleslaw) image

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

Provided by cervantesbrandi

Categories     Vegetable

Time 12m

Yield 16 serving(s)

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.

Nutrition Facts : Calories 24.4, Fat 0.1, Sodium 669.6, Carbohydrate 5.3, Fiber 1.7, Sugar 3.1, Protein 1.1

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