Best Curtido De Repollo El Salvadorean Cabbage Salad Recipes
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.
Provided by Whats Cooking
Categories Vegetable
Time 15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- 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 fish, quesadillas, or other dishes.
Nutrition Facts : Calories 47.5, Fat 1.1, SaturatedFat 0.2, Sodium 261.3, Carbohydrate 8.1, Fiber 3, Sugar 4.2, Protein 1.5
CURTIDO (SALVADORAN PICKLED SLAW)
This is a condiment served with almost any meal in El Salvador. It goes great with tamales and pupusas!
Provided by Nahum and Brandi
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 9h20m
Yield 10
Number Of Ingredients 8
Steps:
- Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
- Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
- Cover and refrigerate until flavors combine, 8 hours to overnight.
Nutrition Facts : Calories 34.1 calories, Carbohydrate 7.8 g, Fat 0.2 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 1074.9 mg, Sugar 4.1 g
CURTIDO (EL SALVADORAN CABBAGE SALAD)
Curtido is a salad made out of cabbage and served with El Salvadoran pupusas. Stuff cooked pupusas with the curtido for a delicious treat!
Provided by Jenny
Categories Salad Coleslaw Recipes No Mayo
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.
Nutrition Facts : Calories 50.2 calories, Carbohydrate 11.3 g, Fat 0.3 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 47 mg, Sugar 5.7 g
CURTIDO (SALVADOREAN PICKLED COLESLAW)
This is a condiment served with almost any meal in El Salvador, goes great with tamales and pupusas!
Provided by cervantesbrandi
Categories Vegetable
Time 12m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix cabbage, carrots and chiles in a large bowl.
- Pour salt evenly over the mixture.
- Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour.
- Pour vinager over mixture and add oregano. Carefully mix every thing together and add more salt if neccessary.
- Note: I always allow the completed curtido to sit overnight before serving.
Nutrition Facts : Calories 24.4, Fat 0.1, Sodium 669.6, Carbohydrate 5.3, Fiber 1.7, Sugar 3.1, Protein 1.1
EL SALVADORIAN CURTIDO
Curtido is a kind of El Salvadorian cabbage slaw that is served with pupusas. Traditionally the cabbage and carrot are boiled down and pickled with vinegar and salt, but there are many variations of curtido these days. I like to make my version fresh and crunchy, as many modern variations of this dish are.
Provided by Sommer Clary
Categories South American
Time 40m
Yield 1 large bowl
Number Of Ingredients 6
Steps:
- Divide the cabbage into 4 parts, core, and finely shred crosswise in about 1/4 - 1/2 inch strips. Add the shredded carrot, scallions, cilantro, vinegar and salt, and mix thoroughly. Cover with plastic wrap and refrigerate for 1/2 hour, so that all of the flavors can marry.
Nutrition Facts : Calories 176.1, Fat 1, SaturatedFat 0.2, Sodium 168.6, Carbohydrate 41.5, Fiber 12.3, Sugar 20.6, Protein 7.8
CURTIDO DE REPOLLO
Make and share this Curtido de Repollo recipe from Food.com.
Provided by Sudie
Categories Vegetable
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Chop/shred cabbage, carrots and onion.
- Place in large mixing bowl.
- Add vinegar and spices.
- Push cabbage under liquid with spoon, until it is all covered.
- Allow to sit at room temperature for 6 hours before serving.
Nutrition Facts : Calories 65.1, Fat 0.2, Sodium 432.4, Carbohydrate 12.8, Fiber 4.3, Sugar 7.4, Protein 2.5
SALVADORAN CABBAGE SALAD (CURTIDO)
Curtido is a simple cabbage salad.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. Posted for ZWT.
Provided by Chef Jean
Categories South American
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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 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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