Curtido (Salvadoran cabbage salad)

Makes 4 to 6 servings

Curtido is a simple cabbage salad traditionally served with pupusas. Large jars of curtido are kept at restaurants and sides of the slaw are served with most meals. Curtido is usually allowed to ferment slightly at room temperature before serving, becoming a kind of Salvadoran sauerkraut. Cabbage salads are served through Central America. The Nicaraguan version is known as ensalada de repollo or simply repollo.

ingredients

Cabbage, shredded -- 1/2 head
Carrot, peeled and grated -- 1
Boiling water -- 4 cups
Scallions, minced -- 3
White vinegar -- 1/2 cup
Water -- 1/2 cup
Jalapeño or serrano chile pepper, minced -- 1
Salt -- 1/2 teaspoon

directions

Preparation

1
Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.
2
Return the cabbage to the bowl and toss with the remaining of the ingredients. Chill and serve as an accompaniment to pupusas or as a side dish.

Variations

1
Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.
2
Return the cabbage to the bowl and toss with the remaining of the ingredients. Chill and serve as an accompaniment to pupusas or as a side dish.

Source: Whats4Eats - Brad Harvey