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El Salvadoran Pickled Coleslaw

Subject: Coleslaw
From: Hubert
Date: 1/26/2019, 6:50 PM

On 1/26/2019 6:50 PM, Hubert wrote:

Last year we won a vacation trip to San Salvador in El Salvador. One day we walked
downtown in the city and we stopped for lunch at a small cafe. We can't remember 
the name of the cafe, but we had pupusas. I see that you have recipes for pupusas 
on your site. We'll try those, but they served a kind of slaw with the pupusas that
had a sort of pineapple taste. Can you find a recipe for the slaw?


Hello Hubert,

I think that what you mean is "curtido." It's a kind of Central American pickled coleslaw. One of the pupusas recipes on my site mentions it: 6-23-03

There's a recipe below.


From "Smithsonian Folklife Cookbook" by Katherine S. Kirin and Thomas M. Kirlin

Curtido (Pickled Coleslaw)

1 head cabbage, finely sliced
3 carrots, grated
1 radish, grated
1 small hot pepper (optional)
oil, for frying
1 onion, thinly sliced
1 green pepper, finely chopped
pinch of oregano

Pineapple Vinegar

1 pineapple
grapes (optional)
1 peach, sliced (optional)
pinch of oregano

1. Cover cabbage, carrots and radish with hot water and let sit for 30 minutes. Drain

2. Heat oil and saute onion, pepper, oregano and salt. Combine with cabbage mixture.
Add pineapple vinegar.

3. To make pineapple vinegar, use one of the following two methods:

Method no. 1: Remove peel of pineapple. Let peel dry in the sun or over a radiator 
for several days. Put in a jar with water and let sit for several weeks. Remove peel. 
Use liquid as vinegar.

Method no. 2: Cut pineapple in chunks, including rind. Combine in a jar with a handful 
of grapes, peach and oregano. Cover with water. Let sit for several days. Use liquid 
as vinegar.

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