Thursday, April 15, 2010


Curtido, along with Salsa Rojo, is the critical companion to Pupusas--the national dish of El Slavador. However, this slaw-like salad is also good when you want to bring something a bit unusual to your next barbecue. You can thank me later.

½ large head of cabbage, chopped
2 carrots, grated with cheese grater
1 qt boiling water
3 scallions, chopped
2/3 cup white vinegar
¼ cup fresh cilantro, chopped finely
½ tsp salt
Red pepper flakes (to taste)
½ cup packed cup fresh oregano leaves, minced --or-- 1 heaping TBSP dried oregano
1 TBSP canola oil

Put cabbage in a large bowl. Add boiling water. Let sit 10 minutes. Drain water.

Toss cabbage with all other ingredients in large bowl. Put in the fridge and let cool. Best if you let it sit overnight.

Serve cold as a side to pupusas.

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