Complete salad curtido Recipe

Complete salad curtido is a traditional Salvadoran dish that is packed with flavor and nutrients. This refreshing salad is made with a combination of cabbage, carrots, onions, and bell peppers, all thinly sliced and marinated in a tangy dressing. The addition of cilantro and lime juice adds a burst of freshness to the salad. It is a versatile dish that can be served as a side dish or as a topping for tacos, sandwiches, or grilled meats.

3.6
21 Rating -
Rate
Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Complete salad curtido
plan
Bookmark

ingredients serve

Ingredients for Complete salad curtido Recipe

  • 1/5 Small Head Of Cabbage, Thinly Sliced
  • 0.40 Carrots, Peeled And Thinly Sliced
  • 1/5 Small Red Onion, Thinly Sliced
  • 1/5 Bell Pepper, Thinly Sliced
  • 1/20 cup Vinegar
  • 0.40 tablespoon Lime Juice
  • 1/5 tablespoon Sugar
  • 1/5 teaspoon Salt
  • 1/10 teaspoon Black Pepper
  • 1/20 cup Chopped Cilantro

Directions: Complete Salad Curtido Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine thinly sliced cabbage, carrots, onions, and bell peppers.
  • STEP 2.In a separate bowl, whisk together vinegar, lime juice, sugar, salt, and pepper to make the dressing.
  • STEP 3.Pour the dressing over the vegetables and toss well to coat. Let the salad marinate in the refrigerator for at least 1 hour before serving.
  • STEP 4.Garnish with chopped cilantro before serving. Enjoy as a side dish or as a topping for tacos, sandwiches, or grilled meats.

Cooking Tips

  • For best results, use a mandoline or a sharp knife to thinly slice the vegetables.
  • Adjust the amount of sugar, salt, and pepper in the dressing according to your taste preferences.
  • The longer the salad marinates, the more flavorful it will become. It can be made a day in advance for even better flavor.
  • Feel free to add other vegetables or herbs of your choice, such as radishes or mint, to customize the salad.

Storage and Serving

  • Leftover salad curtido can be stored in an airtight container in the refrigerator for up to 3 days.
  • Serve the salad chilled or at room temperature.
  • It pairs well with grilled meats, tacos, sandwiches, or as a topping for pupusas.
Nutrition
value
86
calories per serving
3 g Fat3 g Protein11 g Carbs3 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    3g
  • Carbs
    11g
  • Fiber
    3g

MacroNutrients

  • Carbs
    11g
  • Protein
    3g
  • Fiber
    3g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    59mg
  • Iron
    2mg
  • Vitamin A
    1388mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    51mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    31mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    47mg
  • Manganese
    < 1mg
  • Phosphorus
    65mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp