Curtido is a cabbage salad that is served alongside pupusas -- stuffed, griddled masa cakes -- a quintessential street food in El Salvador. We also think this curtido is delicious on any kind of taco, mixed into a grain and vegetable salad, or to accompany a protein like chicken or fish.
Ingredients
Cabbage
- ¼ green cabbage
Onion
- ½ small, white onion
Carrot
- 1 medium carrot
Water
- 2 cups boiling water, or enough to cover vegetables
Vinegar
- ½ cup, distilled white vinegar
Oregano
- 1 teaspoon, dried (2-3 teaspoons chopped fresh)
Salt
- 1 teaspoon kosher salt (½ teaspoon table salt)
Instructions
Step 1
Finely slice the cabbage, onion and carrot, or shred with a cheese grater. Place in a large bowl.
Step 2
Cover the vegetables with boiling water, and allow to sit for 10 minutes.
Step 3
Strain vegetables and discard water.
Step 4
Pour vinegar over vegetables and mix in salt and oregano. Allow to cool before serving.