Salvadorian Cabbage Salad
Curtido
Serves: 8
Cooking Time: 15 minutes
1 small cabbage or part of a larger one, shaved finely with a paring knife
1 large carrot, grated on a grater
1/4 onion, cut into 1/4 inch slices
1 jalapeno, sliced into rounds
1 small beet, sliced into 1/4 inch rounds
1/2 cup cider vinegar
1 cup water
1 tsp salt
1 tsp oregano
Fill a medium pot half full of water and bring to a boil. Add cabbage. Drain cabbage immediately (you just want to soften the cabbage a little bit). In a large mixing bowl mix cabbage, carrot, onion, jalepeno, and beet and put mixture into a quart size mason jar. Mix salt, vinegar, water, and oregano in a separate container. Pour liquid into jar. Press vegetable contents under liquid. Refrigerate and serve with pupusas.
Copyright 2015 Lindsay Sterling
