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Nutrition Facts
Serving Size 1 (154g) Recipe makes 10 servings
Calories 46
Calories from Fat 10		(21%)
Amount Per Serving		%DV
	Total Fat 1.1g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 261mg		10%
Potassium 311mg		8%
Total Carbohydrate 8.0g		2%
	Dietary Fiber 2.7g	10%
	Sugars 4.5g
Protein 1.6g		3%
detailed view... how is this calculated?

Curtido De Repollo - El Salvadorean Cabbage Salad

Recipe #207798 | 15 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: What's Cooking?
Jan 26, 2007

This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas.

SERVES 10 (change servings and units)

Ingredients

1 head green cabbage
1 cup apple cider vinegar or 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.

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Featured Reviews for This Recipe

From: Chef Sarita in Austin Texas

On Sep 27, 2009

I omited the oil and sugar and added canned sliced jalapenos for a little kick. Enjoyed it.

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From: EmJoMay

On Apr 4, 2009

I also served this with Pupusas and it was fantastic!! Making this was a labor of love because I only had a hand grater and grating everything took FOREVER. However, it was more than worth it because it tasted so good! This recipe yielded so much that we had a big bowl in the fridge that we used all week (on pupusas, quesadillas, beans and rice, etc) and still had more left over. I'll make this again with a food processor and halve the recipe. Thank you for the wonderful recipe!!!

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From: Linaj

On Sep 28, 2008

This is a GREAT recipe! I served it with Pupusas I do add extra cayenne. I've made this with cider and once with plain. We liked the one with cider much better. IF you use white vinegar, do add the brown sugar. I don't care for sweets, but it does work with white vinegar. I also found one carrot was enough. Maybe I got lazy. But it was enough for us. LOL Thanks mucho for sharing!

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