Sometimes I am surprised how some dishes just come to me. I was searching for something else and then found this word 'curtido' and little more googling led me to several mouthwatering recipes of this El Salvador style coleslaw. This unless coleslaw is much lighter but equally tasty unless you do not mind the tanginess of the vinegar used. I had found that it traditionally uses pineapple vinegar which is fruity and tangy. I had used regular white vinegar here though feel free to use a mix of vinegars. It is usually served with pupusas which is an El Salvador national delicacy.
Shredded cabage: about 2+ cups
Shredded Carrots: 1 cups+
Finely chopped Onion/white part of scallions: 1/4 cup +
Jalapeno/Green chillies : 1 finely chopped (optional) (as per taste)
Oregano: 1/2 tsp + as per taste
Boiling Water: 1.5 cups
White Vinegar: 1/4-1/2 cups as per tartness needed
Salt & Pepper : as per taste
Finely shred cabbage and carrot and add in a big bowl along with finely chopped onion. Pour about 1 cups of boiling water on top of this and let it steep for 5 minutes. Drain and mix in with remaining water,vinegar ,salt,pepper and finely chopped chiles. Adjust the salt and seasonings.
Chill in the fridge for atleast 4 hours or overnight for the flavours to mingle. Serve as a crunchy tangy side salad.
A tangy dish that requires a complimentary spicy mains. I liked the dish as I like tangy tastes.You too might like it.