El Salvador curtido or cabbage slaw is easy to make and a must to serve with the national dish called pupusa. The longer the flavors meld together in the vinegar the better, so you can easily make this a few days ahead. The oregano adds a unique flavor that is delicious.
Did you know that El Salvador only has two seasons? The wet season runs from May to October and the dry season runs from November to April. If you would like to learn more about this little Central American country be sure to check out “Our Journey to El Salvador”. There you can also get more authentic recipes like Pupusa that is a must to serve with this curtido.
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El Salvador Curtido (Cabbage Slaw)
A lovely slaw that you can make days ahead and always served with the national dish pupusa.
- 1/2 head cabbage shredded thinly
- 1 carrot grated
- 3 green onions minced
- 1 quart boiling water
- 1 cup white vinegar
- 1/2 cup water
- 2 teaspoons oregano
- 1 teaspoon red pepper flakes optional
- In a large bowl, put in the cabbage and carrots.
- Pour over the boiling water and let steep for 5 minutes.
- drain thoroughly
- add in the minced green onions, water, vinegar , oregano and red pepper flakes if using and mix all together.
- Refrigerate for about 20 minutes or until chilled.
- This recipe gets better with time, you can easily make this a few days ahead of time.