Best 6 Curtido Salvadorean Pickled Coleslaw Recipes
Curtido salvadoreño, a pickled cabbage and carrot slaw, is an essential condiment in Salvadoran cuisine, often served as an accompaniment to pupusas, tamales, and other typical Salvadoran dishes. It is a crunchy, flavorful, and tangy addition that adds a delightful freshness and acidity to any meal. Making curtido salvadoreño is relatively easy, but it does require some preparation time as the cabbage and carrots need to be finely shredded and then left to soak in a vinegar-based marinade for a few hours or overnight.
Let's cook with our recipes!
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
QUICK PICKLED ASIAN SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
- Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
CURTIDO
Make and share this Curtido recipe from Food.com.
Provided by Valeria
Categories Vegetable
Time 2h20m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Place the cabbage in boiling water for no more than one minute. Discard the water.
- Put the cabbage in a large bowl and add grated carrots, sliced onion, cayenne, oregano, olive oil, salt, brown sugar, vinegar, and water.
- Let chill in refrigerator at least two hours before serving.
SALVADORAN COLESLAW
Provided by Rubén Martínez
Categories Salad Leafy Green Vegetable Vegetarian Quick & Easy Carrot Healthy Cabbage Gourmet
Yield Makes about 8 cups
Number Of Ingredients 4
Steps:
- Blanch cabbage in a large pot of boiling water 1 minute, then drain and transfer to a large bowl of ice water to stop cooking. Drain well.
- Stir together cabbage, carrot, onion, vinegar, and 2 teaspoons salt in a large bowl and chill, covered, at least 2 hours.
Tips:
- Use a sharp knife to thinly slice the cabbage. This will help the cabbage absorb the marinade more evenly.
- If you don't have a mandoline, you can use a food processor to shred the cabbage. Just be careful not to over-process it, or the cabbage will become too mushy.
- Be sure to use fresh, high-quality ingredients. This will make a big difference in the flavor of the curtido.
- If you like your curtido spicy, add a few serrano or jalapeño peppers to the marinade. You can also add a pinch of red pepper flakes.
- Let the curtido ferment for at least 24 hours before eating. This will allow the flavors to develop and mellow.
- Store the curtido in a covered container in the refrigerator for up to 2 weeks.
Conclusion:
Curtido is a delicious and versatile Salvadoran pickled coleslaw that can be enjoyed as a side dish, condiment, or snack. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting way to enjoy cabbage, give curtido a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love