Ingredients with Measurements:
- 1 small head of cabbage, thinly sliced
- 1 large carrot, grated
- 1 small red onion, thinly sliced
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Large mixing bowl
- Whisk
- Airtight container
Step-by-Step Instructions:
1. In a large mixing bowl, combine the sliced cabbage, grated carrot, and sliced red onion.
2. In a separate bowl, whisk together the white vinegar, sugar, salt, black pepper, dried oregano, and red pepper flakes until the sugar has dissolved.
3. Pour the vinegar mixture over the cabbage mixture and toss to coat evenly.
4. Add the chopped cilantro and toss again.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation Time: 15 minutes
- Cooking Time: 0 minutes
- Total Time: 1 hour 15 minutes
Temperature:
- No cooking required
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 70
- Fat: 0g
- Carbohydrates: 17g
- Protein: 2g
- Fiber: 4g
- Sugar: 12g
- Sodium: 410mg
Substitutions for ingredients:
- Red cabbage can be used instead of green cabbage.
- Apple cider vinegar can be used instead of white vinegar.
- Honey or maple syrup can be used instead of sugar.
- Fresh parsley can be used instead of cilantro.
Variations:
- Add sliced jalapenos or red bell peppers for extra heat and color.
- Use lime juice instead of vinegar for a tangy twist.
- Add sliced apples or raisins for a sweet and fruity flavor.
Tips and Tricks:
- Use a mandoline or food processor to thinly slice the cabbage and onion for a more uniform texture.
- Massage the cabbage with a little salt before adding the vinegar mixture to help soften it.
- Adjust the sweetness and acidity to your liking by adding more or less sugar and vinegar.
Storage Instructions:
- Store the curtido in an airtight container in the refrigerator for up to 1 week.
Reheating Instructions:
- This recipe is served cold and does not need to be reheated.
Presentation Ideas:
- Serve the curtido in a clear glass bowl to show off its vibrant colors.
- Garnish with extra cilantro leaves or sliced jalapenos for a pop of green.
Garnishes:
- Fresh cilantro leaves
- Sliced jalapenos
- Red bell pepper strips
Pairings:
- Serve with grilled meats, fish, or tofu.
- Use as a topping for tacos, sandwiches, or burgers.
- Serve alongside rice and beans for a complete meal.
Suggested Side Dishes:
- Grilled corn on the cob
- Black beans and rice
- Roasted sweet potatoes
Troubleshooting Advice:
- If the curtido is too sour, add a little more sugar to balance the acidity.
- If the curtido is too sweet, add a little more vinegar to balance the sweetness.
Food Safety Advice:
- Make sure to use clean utensils and a clean mixing bowl to avoid contamination.
- Store the curtido in the refrigerator at all times to prevent spoilage.
Food History:
- Curtido is a traditional Salvadoran dish that is similar to coleslaw. It is typically served alongside pupusas, a type of stuffed corn tortilla.
Flavor Profiles:
- Sweet, tangy, and slightly spicy
Serving Suggestions:
- Serve the curtido as a side dish or condiment.
Related Categories
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Region: Salvadoran