Curtido De Repollo - El Salvadorean Cabbage Salad
From: What's Cooking?
This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese - though a vegan alternatie should be possible). You can also try serving it with black beans, inside burritos or on top of quesadillas.
- 1 head green cabbage
- 1 cup apple cider vinegar or 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)
Using 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 quesadillas, or other dishes.