JAFFREY: Curtido - Cabbage Salad with Oregano

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Curtido - Cabbage Salad with Oregano

 

Recipe By : Madhur Jaffrey, World Vegetarian, p. 616

Serving Size : 6 Preparation Time :0:00

Categories : salads El Salvadoran

 

Amount Measure Ingredient -- Preparation Method

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6 cups green cabbage -- shredded

- well packed

1 cup crisp lettuce -- shredded

- such as iceberg

1 medium carrot -- peeled and grated

1 1/2 teaspoons salt

2 tablespoons red wine vinegar

1/4 teaspoon cayenne

1 teaspoon dried oregano

1 tablespoon olive oil

 

This is the deliciously spicy an sour salad that is served with papoosa,

the stuffed corn breads of El Salvador. It is so good that it has almost

replaced coleslaw in my household.

 

I make it at least an hour ahead of time as it needs to sit and " pickle "

in its own juices. You can even make it a day in advance; just keep it

covered and refrigerated.

 

Here I used half of a 2-pound green cabbage, cored, with the coarse

outer leaves removed.

 

Serves 6.

 

Combine all the ingredients in a large bowl and toss well to mix. Set

aside for 1 hour or longer, refrigerating if necessary.

 

Source: Madhur Jaffrey, World Vegetarian

Copyright 1999 by Madhur Jaffrey

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 27 Calories; 2g Fat (74% calories

from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 537mg Sodium

Food Exchanges: 1/2 Fat

 

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