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Add a photoCurtido is a simple cabbage salad traditionally served with pupusas. Large jars of curtido are kept at restaurants and sides of the slaw are served with most meals. Curtido is usually allowed to ferment slightly at room temperature before serving, becoming a kind of Salvadoran sauerkraut.
Ingredients
- ½ head cabbage, shredded
- 1 carrot, peeled and grated
- 4 cups boiling water
- 3 scallions, minced
- ½ c white vinegar
- ½ c water
- 1 jalapeño or serrano chile pepper, minced
- ½ tsp salt
Directions
- Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.
- Return the cabbage and carrots to the bowl and toss with the remaining of the ingredients. Let set at room temperature for a couple hours if you like. Then chill and serve as an accompaniment to pupusas or as a side dish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1296g | |
| Calories 64 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1257mg | 52% |
| Potassium 396mg | 11% |
| Total Carbs 10.02g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.35g | 3% |
| Protein 1.41g | 2% |
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