Ingredients with Measurements:
- 1 small head of green cabbage, thinly sliced
- 1 small red onion, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 1 small jalapeño pepper, seeded and minced
- 1/2 cup chopped fresh pineapple
- 1/4 cup chopped fresh cilantro
- 1/4 cup apple cider vinegar
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons honey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced cabbage, red onion, red and yellow bell peppers, jalapeño pepper, chopped pineapple, and cilantro.
2. In a separate bowl, whisk together the apple cider vinegar, lime juice, honey, salt, and black pepper until well combined.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled as a side dish or topping for tacos, sandwiches, or grilled meats.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 30 minutes
- Total time: 45 minutes
Temperature:
- N/A
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 70
- Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
Substitutions for ingredients:
- Green cabbage can be substituted with Napa cabbage or savoy cabbage.
- Red onion can be substituted with white onion or shallots.
- Red and yellow bell peppers can be substituted with orange or green bell peppers.
- Jalapeño pepper can be substituted with serrano pepper or red pepper flakes.
- Fresh pineapple can be substituted with canned pineapple, drained and chopped.
Variations:
- Add shredded carrots or jicama for extra crunch.
- Use mango or papaya instead of pineapple for a different tropical flavor.
- Add a tablespoon of grated ginger for a spicy kick.
- Use rice vinegar or white wine vinegar instead of apple cider vinegar for a milder flavor.
Tips and tricks:
- Use a mandoline or food processor to thinly slice the vegetables for a more uniform texture.
- Adjust the amount of honey and jalapeño pepper to your taste preference.
- For a creamier dressing, add a tablespoon of mayonnaise or Greek yogurt.
Storage instructions:
- Store any leftover curtido in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the curtido in a colorful bowl or platter.
- Garnish with extra cilantro leaves or sliced jalapeño peppers.
Garnishes:
- Cilantro leaves
- Sliced jalapeño peppers
Pairings:
- Grilled chicken or steak
- Fish tacos
- Pulled pork sandwiches
Suggested side dishes:
- Black beans and rice
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the dressing is too tart, add a little more honey to balance the flavors.
- If the curtido is too watery, drain some of the excess liquid before serving.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and using.
- Keep the curtido refrigerated until ready to serve.
Food history:
- Curtido is a traditional Salvadoran dish made with fermented cabbage, carrots, and onions. This tropical version adds pineapple and other colorful vegetables for a sweet and tangy twist.
Flavor profiles:
- Sweet, tangy, crunchy, and refreshing.
Serving suggestions:
- Serve as a side dish or topping for tacos, sandwiches, or grilled meats.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Salvadoran