Last updated on October 1st, 2023 at 04:16 am
Hi, I want to tell you about a tasty Salvadoran Curtido recipe. This dish comes from a country called El Salvador. People eat it with pupusas, which are like thick tortillas filled with yummy things. But you can eat Salvadoran Curtido with other foods too. It’s a kind of slaw, but not like the one you may know. It’s tangy and a bit spicy, and it’s really easy to make.
Want more ideas to round-out your El Salvador Recipe Box?
A lot of great options are in these posts!
First, let me tell you a little bit about the main stuff you’ll need. You’ll want some cabbage, carrots, and onions. You’ll also need some spices and vinegar. This is what gives it a nice tangy flavor. It’s important to have these things because they make the dish tasty and colorful. To start making the Salvadoran Curtido recipe, I got my vegetables ready. I cleaned and chopped the cabbage, carrots, and onions into small pieces. This is fun to do and it’s a great way to practice your chopping skills. After that, I mixed them all together in a big bowl. This makes the slaw look really pretty because of all the different colors.
You May Want to Join The World Recipes With Our Big Escape
Share your own recipes in our Facebook Group. Find recipes from all over the world. Learn more about International Cuisine and how you can surprise your family with new and exciting foods from all over the world.
For More Photos Visit Our Instagram at World Recipes Daily
Next, I had to make the tangy part. This is called the brine. To do this, I mixed some vinegar, water, and spices together. I let this mixture sit for a little bit to let the flavors blend. This is important because it helps make the Curtido recipe taste even better. Once the brine was ready, I poured it over the chopped vegetables in the bowl. Then, I mixed everything together. It’s important to make sure the vegetables are all covered with the brine. This helps the flavors mix together and makes the slaw taste good.
After I mixed everything, I let the Salvadoran Curtido sit for a while. This is called marinating. It helps the flavors soak into the vegetables. The longer you let it sit, the better it will taste. Some people even let it sit for a day or two! I was too excited to wait that long, so I let it sit for a few hours. When it was time to eat, I served the Salvadoran Curtido with some pupusas. It was so tasty! The tangy and slightly spicy flavor of the Curtido went perfectly with the pupusas. Everyone loved it and I was so happy I tried this new recipe. If you want to make something fun and different, I recommend trying Salvadoran Curtido recipe. It’s a great dish to share with your family and friends. Happy cooking!
The Complete Recipe with Ingredients and Step by Step Instructions Listed Below
3 Reasons People Love the Salvadoran Curtido Recipe
1. Fun and Easy to Make: I can tell you that one reason people love this Salvadoran Curtido recipe is because it’s fun and easy to make. You only need a few simple ingredients like cabbage, carrots, and onions, plus some spices and vinegar. Even if you’re new to cooking, you can make this tasty dish without any trouble. You can also practice your chopping skills while preparing the vegetables. It’s fun to see the colorful mix of cabbage, carrots, and onions in the bowl. And, you can feel proud of yourself when you make the tangy brine by mixing vinegar, water, and spices together. Making the Salvadoran Curtido recipe is a great way to have fun in the kitchen, and it’s a recipe that everyone can enjoy.
2. Full of Flavor: Another reason people love the Salvadoran Curtido recipe is because of its amazing taste. The tangy, slightly spicy flavor is something special that you don’t find in other slaws. The vinegar and spices give the dish a unique taste that is both mouthwatering and satisfying. When you let the Curtido marinate for a few hours, or even a day or two, the flavors really soak into the vegetables. This makes it taste even better. When you take a bite, you’ll notice how the flavors mix together perfectly, creating a delicious and refreshing taste. People who try Salvadoran Curtido often want to make it again and again because the taste is so yummy and unique.
3. Versatile Side Dish: The third reason people love the Salvadoran Curtido recipe is because it’s so versatile. You can serve it with many different dishes, like pupusas, tacos, sandwiches, or even on its own. This makes it a perfect side dish to bring to parties, picnics, or family gatherings. Since it’s a light and healthy dish made from fresh vegetables, it’s also great for people who want to eat better. Curtido adds a pop of color and flavor to any meal, making it more interesting and enjoyable. Salvadoran Curtido is a wonderful addition to any menu, and it’s a dish that everyone can enjoy, no matter what their taste preferences are.
How To Make Our Salvadoran Curtido Recipe
Ingredients (8 Servings)
1 medium head cabbage, shredded
1 medium carrot, shredded
1/2 medium onion, thinly sliced
1/2 cup apple cider vinegar
1/4 cup water
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1. In a large mixing bowl, combine the shredded cabbage, shredded carrot, and thinly sliced onion.
2. In a separate small mixing bowl, whisk together the apple cider vinegar, water, dried oregano, salt, black pepper, and red pepper flakes (if using).
3. Pour the vinegar mixture over the cabbage mixture and toss to combine, making sure all the vegetables are coated in the dressing.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
5. Serve cold as a side dish with your favorite Salvadoran meals.
Nutritional Information For the Salvadoran Curtido Recipe
Saturated Fat: 0g
Prep Time: 15 minutes
Cooking Time: (This is a cold salad and doesn’t require cooking.)
Pots, Pan and Cooking Equipment Needed for the Salvadoran Curtido Recipe
Large mixing bowl
Quart-sized mason jars or other airtight containers
Best Way to Store Leftovers From the Salvadoran Curtido Recipe
Allow the Curtido to cool to room temperature before storing it in an airtight container in the refrigerator.
Leftovers can be stored for up to 2 weeks.
Substitutions For the Salvadoran Curtido Recipe
Green cabbage can be used instead of red cabbage.
Lime juice can be used instead of bitter orange juice.
Substitutions For the Vegetarian Salvadoran Curtido Recipe
Omit the oregano and replace it with 1 tablespoon of dried dill or 1/4 cup of chopped fresh cilantro for a different flavor profile.
Use agave nectar or maple syrup instead of honey for a vegan option.
Tips and Tricks For Easier Creation
Use a Mandoline or food processor to shred the cabbage quickly and evenly.
To save time, chop the vegetables and mix the dressing ahead of time and store them in the refrigerator until you are ready to assemble the Curtido.
Side Dishes and Desserts For the Salvadoran Curtido Recipe
Pupusas (stuffed masa cakes)
Grilled or roasted meats
Rice and beans
How To Serve the Salvadoran Curtido Recipe
Serve the curtido cold as a side dish or topping for Pupusas, grilled or roasted meats, or rice and beans.
Garnish with chopped fresh cilantro or sliced jalapenos for added flavor.
FAQ About the Salvadoran Curtido Recipe
What is Salvadoran Curtido?
Salvadoran Curtido recipes are a traditional Central American condiment made with shredded cabbage, carrots, onions, and a tangy dressing of vinegar, bitter orange juice, and spices.
How long does Salvadoran Curtido last in the refrigerator?
Salvadoran Curtido recipes can be stored in an airtight container in the refrigerator for up to 2 weeks.
What are some substitutions for the ingredients in the Salvadoran Curtido Recipe?
Green cabbage can be used instead of red cabbage, and lime juice can be used instead of bitter orange juice.
Is Salvadoran Curtido vegan?
Salvadoran Curtido is typically vegan, but some recipes may include honey as a sweetener.
What are some dishes that pair well with Salvadoran Curtido?
Salvadoran Curtido pairs well with pupusas, grilled or roasted meats, rice and beans, and fried plantains.
In conclusion, I’m so glad I tried making Salvadoran Curtido recently. As a cook, it’s always fun to explore new recipes and flavors. This dish was a great experience for me, and I learned a lot about the delicious food from El Salvador.
One of the best things about Salvadoran Curtido is that it’s fun and easy to make. It’s also perfect for those who want to try something new in the kitchen. The taste of this dish is amazing. The tangy, slightly spicy flavor is really unique, and it’s something that everyone should try at least once.
Another great thing about Salvadoran Curtido is how versatile it is. You can serve it with so many different dishes, making it a wonderful addition to any meal. Plus, it’s healthy, colorful, and full of flavor.
I’m excited to make Salvadoran Curtido again and share it with my friends and family. If you’re looking for a new, tasty dish to try, I highly recommend giving Salvadoran Curtido recipe a try. You’ll be happy you did!
Salvadoran Curtido Recipe
- Large mixing bowl
- Cutting board and knife
- Quart-sized mason jars or other airtight containers
- 1 medium head cabbage, shredded
- 1 medium carrot, shredded
- 1/2 medium onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. red pepper flakes (optional)
- In a large mixing bowl, combine the shredded cabbage, shredded carrot, and thinly sliced onion.
- In a separate small mixing bowl, whisk together the apple cider vinegar, water, dried oregano, salt, black pepper, and red pepper flakes (if using).
- Pour the vinegar mixture over the cabbage mixture and toss to combine, making sure all the vegetables are coated in the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Serve cold as a side dish with your favorite Salvadoran meals.