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).
1/2 head green cabbage, cored and finely chopped
1 carrot, grated
1 litre boiling water
3 spring onions, minced
250ml distilled malt vinegar
2 teaspoons dried oregano
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Method Prep:20min › Extra time:20min chilling › Ready in:40min
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.