This vinegary coleslaw adds crunch and a hint of acidity to a variety of rich long-cooked dishes that call for brightness and texture.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Simply Mamá Cooks | 2019-07-31 16:06:35 |  144,176 Views |
Curtido Recipe | Salvadoran Style Pickled Cabbage Recipe
Serious Mealtimes / Lauren Rothman
What sauerkraut is to a hot dog and kimchi is to a Korean pancake curtido is to a variety of Latin American dishes. This funky vinegary cabbage onion and carrot salad brings crunch and a hint of acid to a variety of rich long-cooked dishes that call for brightness and texture. Traditional curtido is made days in advance giving it a fermented flavor but this speedy version ready in just an hour is a nice fallback option when you don’t have time to plan ahead. Spoon it onto papusas pile it into gorditas or serve it with rich stews like beef barbacoa or pork adovada.
1/2 small (2 pounds) green cabbage cored and very thinly sliced (about 4 cups)
