Recipe of the Week: Salvadoran Curtido:
Welcome to this Wednesday’s Food Freeway Recipe of the Week: Salvadoran Curtido (cabbage salad). It’s a nice, simple recipe that will allow you to have just a little bit of Salvadoran taste while enjoying summer picnics and barbeques. It is traditionally served alongside Pupusas (click here for a recipe), but it is great as a side dish to almost anything, especially grilled meats and fish.
Salvadoran Curtido
Serves 4
Salad Base (do this part first!)
½ medium sized head of green cabbage, shredded
1 large carrot, peeled and shredded
4 cups boiling water
Place shredded cabbage and carrot in a medium sized bowl. Mix, and then pour the boiling water over top of the mixture. Let it sit for five minutes, then drain.
The Rest (now, put it together!)
3 scallions, minced
¾ cup white vinegar
½ cup water
1 habanero or jalapeño pepper (depending on how spicy you like it), minced
¼ teaspoon salt
Add the remainder of the ingredients, mix well, and refrigerate for at least 4 hours, or overnight.
Did you miss Saturday’s introduction to El Salvador? Check out the original article to get a little background information. Do you want more foodie reading material to satisfy your delicious cravings? Make your way over to Wanderfood Wednesday and have your pick at a bevy of tasty reads.
Next up on Food Freeway: Nicaragua! Have you ever been there to try their cuisine first hand? What’s your favourite Nicaraguan dish?
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