Thursday, August 11, 2011

Curtido Recipe (Salvadorian Cabbage Slaw)

Salvadorian type of cabbage slaw.
When I go to papusarias, they always serve this slaw on the side. 

1/2 head green cabbage (cored and shredded)
1 carrot (grated)

Pickling Brine
1 cup vinegar
1/2 cup water
1 teaspoon salt
2 teaspoons dried oregano
1 teaspoon fresh cracked black pepper (optional)

Bring a large pot of water to a boil. Turn off the heat and add in the cabbage and carrots. Allow the cabbage & carrots to steep for about 5 minutes. Then drain cabbage & carrots, and let it cool for about an hour.

Meanwhile, make prepare the pickling brine. In a large bowl, add in the vinegar, water, dried oregano, salt, oregano and black pepper and mix. When the cabbage & carrots are complete cooled to room temperature, add it to the the pickling brine and stir.

Refrigerate the curtido 2-3 hours before serving.

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