Here's my shortcut for an easy curtido recipe. So I had this hankering for curtido and decided to make a batch. I did a few things differently from the following recipe. I took a shortcut and used the pre-shredded coleslaw mix with cabbage, red cabbage and carrots--what a timesaver! Instead of using a small onion, I just chopped up a green onion, since that's what I had in the refrigerator, though I know curtido is lovely with red onion. I didn't have cayenne pepper for some reason, so I just used paprika. Other than that I had all the other ingredients on hand so I just threw everything in a bowl and started mixing. I did use a bit more salt than the recipe indicated and since I love pepper, I used some freshly ground black pepper to season it up some more at the end. (NOTE: I did not blanch the cabbage in boiling water like the recipe says, either, because I had such finely shredded mix to begin with. I didn't feel it was necessary since the vinegar would break down the cabbage naturally.) It turned out pretty yummy! I just let the mixture chill in the refrigerator and it turned into a nice pickled slaw. The best part is that this curtido lasts in the refrigerator for a few days, and it just keeps getting better each day! I love the tangy, crunchy, pickley bite you get! If I don't have pupusas around, I just eat it with quesadillas or just on its own. It's so refreshing and light for a hot day! YUM!
CURTIDO:
"This Salvadorean condiment resembling coleslaw is customarily paired with pupusas."
Ingredients
1 medium heads of cabbage, chopped
2 small carrots, grated
1 small onion, sliced
1/2 teaspoon cayenne pepper or 1/2 teaspoon paprika
1/2 teaspoon oregano
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon brown sugar
1/4 cup vinegar
1/2 cup water
Directions
1. Place the cabbage in boiling water for no more than one minute. Discard the water.
2. Put the cabbage in a large bowl and add grated carrots, sliced onion, cayenne, oregano, olive oil, salt, brown sugar, vinegar, and water.
3. Let chill in refrigerator at least two hours before serving.
"Om-ma" means "mommy" in Korean. It was one of the three words I remembered as a two year old child. I chose "Omma Moments" for my blog because mothers only have a moment here and a moment there to do things! I wanted to create a space where I could write. Write about whatever I wanted to write about, however I wanted to write and whenever I could write about it! For me, Omma not only refers to me, but to my own mothers: my Korean mother and my mother who raised me. I reflect fondly on the fact that I remembered the word, "om-ma," and I know why I remembered it: mothers are just that important.
I would like to write about any and all moments as a mother, because it is just that important.
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