3 Reviews of Curtido De Repollo - El Salvadorean Cabbage Salad

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!

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!!!

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.