Curtido (slaw)
This is an optional side item often served with pupusas. This is not quite a traditional recipe. I added sriracha for heat. I like to grab a pinch of curtido with my fingers and eat it on top of my pupusa.
Servings: 4
Ingredients
- 3 cups water
- 1 bag bag shredded cabbage 8 oz
- 2 tbls lime juice juice of one lime
- 1 tbls sriracha
- 1 tbls olive oil
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup water
- 1/2 cup grated carrot
- 1/4 cup grated onion
Instructions
- Microwave: Place the water in a microwave-safe pitcher and microwave for 3 minutes. Place the cabbage in a large bowl and pour the water on top. Let it rest for 3 minutes.
- Drain: Drain the water from the cabbage using a colander.
- Mix: In the bowl, whisk together the lime juice, sriracha, olive oil, sugar, salt and water.
- Mix: Place the cabbage back in the bowl and mix in the carrots and onion.
- Pour: Pour the mixture into a Ziploc bag. Press out the air and seal so the cabbage ferments in the liquid. The longer it sits, the better the flavors will be.
- Serve: Serve alongside the pupusas.
Nutrition
Serving: 1g | Calories: 76kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 418mg | Potassium: 271mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2792IU | Vitamin C: 48mg | Calcium: 60mg | Iron: 1mg