Cabbage and carrot salad

    (28)
    40 min

    This is a El Salvadoran dish, also known as curtido. Cabbage and carrots are steeped in boiling water, then tossed with a tangy oregano vinegar. This salad is traditionally served with papusa (thick, handmade corn tortillas).


    24 people made this

    Ingredients
    Serves: 4 

    • 1/2 head green cabbage, cored and finely chopped
    • 1 carrot, grated
    • 1 litre boiling water
    • 3 spring onions, minced
    • 250ml distilled malt vinegar
    • 120ml water
    • 2 teaspoons dried oregano

    Method
    Prep:20min  ›  Extra time:20min chilling  ›  Ready in:40min 

    1. Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrot to the bowl. Mix in the spring onions, vinegar, water and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.
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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (20)

    by
    121

    The recipe is fine, but the description is not accurate. Curtido does not go inside of pupusas. It's served on the side after the pupusas are cooked. One should open the pupusa to expose the cheese (and/or beans/pork, etc.) This helps to cool it off. Then one should rip off a bite size piece of the pupusa and pinch a bite of curtido into that piece before eating. Some also like to pour salsa on top of the curtido before eating.  -  01 Jul 2008  (Review from Allrecipes US | Canada)

    by
    87

    A excellent recipe I love curtido so yummy with the papusa's. I did use Mexican Oregano as it gives a much stronger flavor that is just my preferance. This also made a wonderful stuffing for my vegetarian tacos and burrritos. As for the food police comments here it does not matter how one likes to eat their curtido, whether it be stuffed inside, thrown on the top, eaten with hands,fork and a knife ect.. just friggin enjoy this wonderful delicious recipe so gracefully supplied by a lovely member.  -  15 Feb 2011  (Review from Allrecipes US | Canada)

    by
    52

    I agree with T.L. Curtido doesn't go inside the pupusas. It is served on the side. I like to cut up the pupusa and have some of the curtido (and tomato sauce) with each bite of the pupusa. Most of my friends puree a couple of roma tomatoes by themselves and use that as the tomato sauce that is usually served with pupusas. The sauce can be pretty bland as is but the curtido has strong flavors, therefore, the bland tomato puree kind of mellows it out. Talking about strong flavors, I don't use quite as much vinegar for the curtido as a personal preference. However, the amount stated in this recipe is right and it yields a very authentic curtido. It is supposed to taste vinegary.  -  26 Oct 2009  (Review from Allrecipes US | Canada)

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