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Curtido De Repollo (El Salvadorean Cabbage Salad)

Curtido De Repollo (El Salvadorean Cabbage Salad)


1 head green cabbage
1 cup apple cider vinegar or 1 cup distilled white vinegar
1/2 cup water
1 medium onion
2 large carrots
1 teaspoon salt
2 teaspoons olive oil
1 1/2 teaspoons oregano
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon brown sugar (optional)

IMG_8034 IMG_8039Using 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.

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*Cabbage has very good source of beta-carotene, vitamin C and fiber. We love cabbage it’s a very inexpensive and versatile vegetable. You can make salad, stew/soup, pickled and more. I found this simple salad and it said it is good with pupusas or quesadillas unfortunately I have not tried but we have been eating it like a coleslaw/salad and it just opens your appetite. enJOY!!!

Source: Food.com