Curtido (Salvadorean Pickled Coleslaw)

Tiny_Toodles's Note:

This is a condiment served with almost any meal in El Salvador, goes great with tamales and pupusas!

• Total Time: 12 mins
• Prep Time: 10 mins
• Cook Time: 2 mins

Ingredients:

Servings: 16

• 1 head cabbage (shredded finely)
• 1 white onion (slice in half then slivered in 1/4 inch slices)
• 1 large carrot (grated)
• 4 red chilies (grated)
• 1 tablespoon oregano
• ½ cup vinegar
• 3 cups boiling water
• 1 ½ tablespoons salt (or more depending on taste)

Directions:

1. Mix cabbage, carrots and chiles in a large bowl.
2. Pour salt evenly over the mixture.
3. Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour.
4. Pour vinager over mixture and add oregano. Carefully mix every thing together and add more salt if neccessary.
5. Note: I always allow the completed curtido to sit overnight before serving.

Reviews

[Transylmania]

Made this to go with my pupusas last weekend. It was good that we just ate the leftovers as a snack and side dish. Soooo good.