Zutaten für Curtido De Repollo El Salvadorean Cabbage Salad
- Green Cabbage
- Apple Cider Vinegar
- ½ cup water
- ½ medium white onion, shredded
- 1 large carrot, shredded
- 1 tablespoon sea salt
- Olive Oil
- Oregano
- Cayenne Pepper
- Cumin
- Brown Sugar
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Zubereitung von Curtido De Repollo El Salvadorean Cabbage Salad
- Shred 1 medium head of green cabbage, 1 large carrot, and ½ medium white onion using a hand grater or food processor.
- In a large bowl, combine the shredded cabbage, carrot, and onion with 1 cup white vinegar, ½ cup water, 2 tablespoons granulated sugar, 1 tablespoon sea salt, 1 teaspoon ground cumin, and ½ teaspoon crushed red pepper flakes (or more, to taste).
- Using the back of a wooden spoon, firmly press down on the vegetables to ensure they are fully submerged in the vinegar mixture.
- Cover the bowl and let the Curtido rest at room temperature for at least 30 minutes, or preferably in the refrigerator for 4-6 hours to allow the flavors to meld. The longer it sits, the better it tastes!
- Serve your delicious Curtido as a vibrant topping for pupusas, fish tacos, quesadillas, burritos, or enjoy it as a refreshing side dish with black beans.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
16g
Fat
0g
Carbs
2g
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Lactose 15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Salads Condiments Etc Vegetables Easy Central American Beginner Cook Potluck Dinner Party Low Fat Picnic Vegan Vegetarian South American Dietary Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Low Carb Brown Bag Inexpensive Healthy 2 Guatemalan Free Of Something Low In Something Carrots To Go Presentation Served Cold
