Thursday, May 3, 2012

Simple Curtido (El Salvadoran Cabbage Salad) SCD Friendly

A few years ago, my dear friend Deborah introduced me to curtido; and it was love at first bite.  I’ve made it many, many times since then.  Today this dish holds a special place in my heart, an example of how food connects us. Last October Deborah moved to Connecticut with her family and we miss them all very much. We met when our daughters were just about 2 years old.  They were fast friends, and so were we.  And we were pretty much inseparable for the better part of four years.  Among so many other things, she shared my love of food and cooking.  And let me tell you, she can bake a cake like nobody’s business!  So whenever I make curtido, I think of my special friend across the countryand smile.
You know I’m a sucker for cabbage. This dish is typically made with slightly wilted cabbage (from a quick blanch) and much more vinegar.  However, I prefer to make this raw and wilt the greens in a small amount of vinegar.  This dish is best served after marinating for 6-8 hours.  My advice is to make it the night before!

-1 lb green curly cabbage, thinly sliced
-2 large carrots, peeled and grated (or julienne)
-4.5 ounces red onion thinly sliced (about 1/2 an onion)
-1/2 cup apple cider vinegar
-3 tablespoons oil
-1/2 teaspoon salt
-1/2 teaspoon dried oregano
-1/2 teaspoon dried cumin 
-1/2 teaspoon garlic granules
-1 tablespoon + 1 teaspoon honey (for vegan, add agave or a few drops of stevia) 
-A few turns of the pepper grinder

How To
1.  In a large bowl combine cabbage, carrots and onions.
2.  In a separate bowl (I use a Pyrex), combine vinegar, oil, salt, oregano, cumin, garlic, honey and pepper.
3.  Pour vinegar mixture over cabbage.
4.  My favorite method for mixing all the ingredients is to cover the bowl with a lid, then shake, shake, shake.  
5.  Store covered in fridge until ready to serve (at least 6 hours).

This is my son’s favorite salad!  

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Labels: raw, salad, SCD, sides, vegetarian.


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