Zutaten für Curtido Salvadorean Pickled Coleslaw
- 1 medium head green cabbage (about 4 cups, shredded)
- White Onion
- Carrot
- Red Chilies
- 1 teaspoon dried oregano
- Vinegar
- 2 cups boiling water
- 2 tablespoons sea salt
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Zubereitung von Curtido Salvadorean Pickled Coleslaw
- Finely shred 1 medium head of green cabbage (about 4 cups). Grate 1 large carrot (about 1 cup). Finely mince 1-2 serrano chiles, removing seeds for less heat (adjust to taste).
- In a large bowl, combine the shredded cabbage, grated carrot, and minced chiles.
- Evenly sprinkle 2 tablespoons of sea salt over the vegetable mixture.
- Gently pour 2 cups of boiling water over the mixture. Let it stand, uncovered, at room temperature for at least 1 hour, or until the vegetables have softened slightly.
- Drain off any excess liquid from the vegetables.
- Stir in 1/2 cup white vinegar (or apple cider vinegar for a milder flavor), 1 teaspoon dried oregano, and 1/2 teaspoon of black pepper.
- Taste and adjust seasoning with additional salt if needed. Gently mix everything together.
- Transfer the Curtido to an airtight container and refrigerate for at least 2 hours before serving to allow the flavors to meld. It will keep for up to 2 weeks in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
12g
Fat
0g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American For Large Groups Low Protein Healthy Condiments Etc Vegetables Easy No Cook Central American Low Fat Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Garnishes Low In Something Number Of Servings Technique
