Wednesday, May 2, 2012

Simple Curtido (El Salvadoran Cabbage Salad)

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 country...and 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
-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!  

And up next...
Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Pennywise Platter Thursdays, Full Plate Thursdays, Simple Lives Thursdays, Raw Foods Thursday, Wellness Weekend , Fresh Bites Friday, Freaky Friday, Fight Back Friday, Lunch Box Love Fridays, Food Friday GAPS,
Paleo AIP Recipe Round Table 


  1. This salad looks perfectly crispy and flavorful. I am looking forward to trying this and having another yummy salad my kids will eat. I hope you get a chance to see your sweet friend again soon!

  2. Thanks Laura! It's my fave for sure! It tastes amazing on tacos, or with burritos, beans, etc.

    And yes, I am taking a trip with my daughter to Connecticut in a few weeks to visit then heading over to NY to visit my sister. I'm soooo excited! I love NY, and looking forward to exploring beautiful Connecticut!

    Your new site looks great Laura. Love it!

  3. janet @ the taste spaceMay 3, 2012 at 7:18 PM

    I adore cabbage too so I can't wait to try this with some of the new crop of cabbages! Yum!

    1. Yeah, another cabbage lover. Well you'll just adore this dish Janet! :-)

      Be Well,

  • Tessa Domestic DivaMay 4, 2012 at 10:55 AM

    yum! Can;t wait to make this! Right up my alley! I was thinking this, on top of a baked crispy brown rice tostada like and open-faced chimi!

    1. Hey Tessa - absolutely! I make this every week to go with your chimies girlfriends and it's AMAZING! Perfect combo.

  • Heather @Gluten-Free CatSeptember 6, 2012 at 6:46 PM

    I've never even heard of curtido, but I went to an El Salvadorian restaurant and fell in love with the flavors. I've never been a cabbage fan, but I think it's because I can never find flavors I like. I LOVE these! Thank you!

  • •´.¸¸.•¨¯`♥.Erin.♥´¯¨•.¸¸.´•January 23, 2014 at 7:43 PM

    Delicious! This looks and sounds so satisfying. Pinned for later!



Total Pageviews