Curtido De Repollo - El Salvadorean Cabbage Salad

Curtido De Repollo - El Salvadorean Cabbage Salad

wtorek, 18 lutego 2014

Curtido De Repollo - El Salvadorean Cabbage Salad

Time: 15 mins

Ingredients

• 1 head green cabbage
• 1 cup apple cider vinegar or 1 cup distilled white vinegar
• 1/2 cup water
• 1 medium onion
• 2 large carrots
• 1 teaspoon salt
• 2 teaspoons olive oil
• 1 1/2 teaspoons oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon brown sugar (optional)

Directions

• 1 Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.
• 2 Combine all ingredients in a large mixing bowl.
• 3 Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.
• 4 Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.
• 5 Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.