I’m really, really excited about curtido. Curtido, a Salvadoran coleslaw-like cabbage side dish, is having it’s time in the limelight. It’s now wonder it’s the most viewed recipe right here on Eat, Sip, Slurp.
Just under a year ago, I saw it listed on the menu at a local restaurant. At the time I had mixed feelings about it. I was excited to see the humble Salvadoran side on a menu, but as it is rarely paired with anything other than pupusas or yuca, it almost seemed like a tease to eat it served with anything else (in this case I believe it was a sandwich if I recall correctly). Of course, if you’ve never had curtido before, you are none the wiser.
I recently saw curtido on the menu at another local restaurant, Clementine. The very talented and popular chef has done his research well for the Spanish, Mexican and Japanse influenced, all-day brunch restaurant (source: CBC Manitoba). This time the curtido came on a tostada, which also included chorizo, avocado crema and topped with a fried egg. It was DIVINE and the tartiness of the curtido was just right, making it the perfect accompaniment to the chorizo. I use leftover curtido on tostadas, tacos nd huevos rancheros all the time, so I was pleased to see it used so well in a dish.
The little humble Salvadoran side is taking centre stage solo and I love it! So do a lot of other people it seems. This recipe is the most viewed post on my blog and my most pinned recipe on Pinterest. See my original post here or scroll down for the recipe.
- 1/2 head of a large cabbage, shredded
- 3 medium sized carrots, cut into thin matchsticks,
- 1 small red onion, thinly sliced
- 8 cups boiling water
- 8 cups cold water
- 1 cup of apple cider vinegar OR 1 cup of distilled vinegar plus 1 tsp of sugar
- 2 tbsp dried oregano
- 1 tsp salt
- Place cabbage and onion in a large bowl.
- Pour boiling water over cabbage and onion mixture (enough to cover). Let sit for ONE minute.
- Drain. Add the cold water (to stop mixture from cooking and getting too soggy). Let sit for five minutes.
- Drain the cold water. Add carrots and toss. Add the vinegar, oregano and salt. Toss again.
Refrigerate in bowl or in a sealable glass container. Let sit for a few hours or overnight before serving. Do not drain the vinegar before refrigerating.
It is ready to serve when cool. Keeps in the refrigerator in a tightly sealed container or glass jar for a week.