Salvadorian Cabbage salad - Curtido

Servings: 4-6

Ingredients:

Cabbage, shredded 1/2 head

Carrot, peeled and grated 1

Boiling water 4 cups

Scallions, minced 3

White vinegar 1/2 cup

Water 1/2 cup

Oregano 1 teaspoon

Crushed red pepper flakes 1 teaspoon

Cooking Instructions:

Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible. Return the cabbage to the bowl and toss with the remaining of the ingredients. Chill and serve as an accompaniment to pupusas or as a side dish.

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