Curtido
(Cabbage Salad) Recipe

Origin: El Salvador      Period: Traditional

Ingredients

1/2 head of cabbage, shredded
1 carrot, peeled and grated
1l boiling water
3 spring onions, minced
120ml white vinegar
120ml water
1 tsp oregano
1 tsp crushed chilli flakes (or sliced jalapeño chillies)

Curtido
(Cabbage Salad) Preparation:

Method:

Combine the cabbage and carrot in a large (heat-proof) bowl and pour the boiling water over the top. Stir to mix then set aside for 5 minutes. Drain immediately, pressing as much excess water out of the vegetables as you can.

Return the cabbage to the bowl, add the remaining ingredients and toss to combine. Chill in the refrigerator and serve as an accompaniment.

It should be noticed that, natively, curtido is often allowed to ferment slightly at room temperature before being served, but you do not have to follow this practice.

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