Tuesday, December 14, 2010

Curtido (Salvadoran Cabbage Salad)

Here is a refreshingly crispy and crunchy cabbage salad from El Salvador. This colorful salad is of course wonderful traditionally served with pupusas (stuffed corn cakes); it is equally delicious served with Salsa Rice, Black Beans and/or Frijoles or as you wish. It is a healthy and delicious alternate for cole slaw drenched in fatty mayonnaise.

This is my version of curtido; I like to add a little red cabbage for the lovely color. It does make the salad pink upon standing though - I do not mind eating a pretty pink salad in the least :-).

4 - 6 Servings


1/2 small head Green Cabbage
1 cup Red Cabbage
1 large Carrot
1 small Red Onion
1 small bunch Cilantro
1 Tbsp fresh or 1/4 to 1/2 tsp dry Oregano
1/4 to 1/2 tsp Ground Red Pepper (cayenne)
1/2 tsp Sea Salt
2 - 3 Tbsp fresh Lime juice OR Red Wine/Apple Cider Vinegar


Wash and trim all the veggies; shred the cabbages and carrots using a coarse grater or slice finely using a sharp knife. Thinly slice the onion. Chop the cilantro.

Combine all the veggies and herbs in a bowl and add salt and lime juice/vinegar.

Stir well to combine and let marinate for an hour or longer. Store any leftovers in the fridge.

Serve with pupusas, black beans, frijoles, Salsa Rice, etc.

Buen Provecho!!

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