Ingredients
-
1
-
1
-
1/2
-
1
-
2
-
1
-
2
-
1 1/2
-
1
-
1
-
1
-
-
-
-
Directions
Curtido De Repollo – El Salvadorean Cabbage Salad, This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese) You can also try serving it with fish or black beans, inside burritos or on top of quesadillas , Loved this! Great along side Pupusas and Salvadoran Salsa Roja , No olive oil, sugar, cayenne pepper or cumin The original recipe is very simple and instead of cayenne, just throw in some chile de arbol My mom is from El Salvador and she’s been making this curtido for over 60 yrs
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Steps
|
1
Done
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Using a Hand-Grater or the Grater Attachment of Your Food Processor, Shred Cabbage, Carrots and Onion. |
|
2
Done
|
Combine All Ingredients in a Large Mixing Bowl. |
|
3
Done
|
Use the Back of a Wooden Spoon to Press All the Ingredients Down So They Are Submerged in Liquid. |
|
4
Done
|
Allow to Rest at Room Temperature or in the Refrigerator Before Serving, Ideally For at Least 4-6 Hours. |
|
5
Done
|
Serve With Pupusas, or as a Topping For Fish, Quesadillas, or Other Dishes. |
