Cabbage and carrot salad

    Cabbage and carrot salad


    24 people made this

    About this recipe: 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).

    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

    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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