Crisp Cabbage and Carrot Pickle Salad
Recipe Collection: Salads
Crisp Cabbage and Carrot Pickle Salad elevates your meals with a vibrant vegan dish rooted in El Salvadoran cuisine. This refreshing salad features shredded cabbage and carrots, complemented by a tangy vinegar dressing that adds a burst of flavor to any plate. Perfect as a side or topping, it enhances tacos, sandwiches, and more.
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Overview
Curtido is a traditional El Salvadoran cabbage salad that pairs perfectly with pupusas. This tangy and refreshing salad combines shredded cabbage and carrots with a zesty vinegar dressing, making it a delightful side dish for any meal.
Diet Type
Vegan
Allergies
None
Cuisine
El Salvadoran
Serving Size: 4
Cooking Time: 45 minutes
Ingredients
- 0.5 Head green cabbage, shredded
- 1 Medium carrot, grated
- 1 Quart boiling water
- 3 Green onions, minced
- 1 Cup distilled white vinegar
- 0.5 Cup water
- 2 Teaspoons (tsp) dried oregano
Steps
- Combine the shredded cabbage and grated carrot in a large bowl.
- Pour the boiling water over the cabbage and carrot mixture. Allow it to steep for 5 minutes.
- Drain the mixture well and return the cabbage and carrots to the bowl.
- Add the minced green onions, distilled white vinegar, 0.5 cup of water, and dried oregano to the bowl.
- Toss the ingredients until well combined.
- Chill the salad for 20 minutes before serving to enhance the flavors.
Notes
Timer
Enjoy your homemade Crisp Cabbage and Carrot Pickle Salad!
