Salvadoran L.a. Slaw

Introduction

History

Salvadoran L.A. Slaw is a popular dish in Los Angeles, where there is a large Salvadoran community. This slaw is often served alongside papusas, a traditional Salvadoran dish that is similar to a stuffed tortilla. The tangy and spicy flavors of the slaw complement the rich and savory flavors of the papusas perfectly.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to chop the cabbage into small pieces to ensure that it is evenly coated with the dressing.

- Adjust the amount of Tabasco sauce and salt to suit your taste preferences.

- Chill the slaw in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Serve the Salvadoran L.A. Slaw alongside papusas or grilled meats for a delicious and authentic Salvadoran meal.

Cooking Techniques

Be sure to toss and stir the cabbage well to ensure that it is evenly coated with the dressing.

Ingredient Substitutions

You can use red wine vinegar or apple cider vinegar in place of white vinegar.

- Olive oil or avocado oil can be used instead of vegetable oil.

Make Ahead Tips

This slaw can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve the slaw in a large bowl or on a platter garnished with fresh cilantro leaves.

Pairing Recommendations

Serve the Salvadoran L.A. Slaw alongside grilled chicken, carne asada, or shrimp for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- The slaw can be served cold or at room temperature.

Nutrition Information

Calories per serving

120 per serving

Carbohydrates

- Total Carbohydrates: 8g

- Dietary Fiber: 2g

- Sugars: 3g

Fats

- Total Fat: 10g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin C: 30% of the Daily Value

- Vitamin A: 10% of the Daily Value

- Iron: 4% of the Daily Value

Alergens

This recipe is gluten-free and dairy-free.

Summary

This Salvadoran L.A. Slaw is a low-calorie and nutritious side dish that is packed with vitamins and minerals.

Summary

Salvadoran L.A. Slaw is a delicious and tangy cabbage slaw that is perfect for serving alongside traditional Salvadoran dishes. This easy-to-make recipe is packed with flavor and is sure to be a hit at your next gathering.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago when I was visiting Los Angeles, California, and stumbled upon a small Salvadoran restaurant tucked away in a quiet corner of the city. The moment I walked in, I was greeted by the tantalizing aroma of spices and fresh ingredients, and I knew I was in for a culinary treat.

As I sat at a table, eagerly awaiting my meal, I struck up a conversation with the friendly chef, a woman named Rosa who had a warm smile and a twinkle in her eye. She told me stories of her homeland in El Salvador and how she had brought her family's traditional recipes with her to share with the world. I was captivated by her passion for cooking and her dedication to preserving her culture through food.

When my meal arrived, I was blown away by the flavors and textures of the dishes before me. Each bite was a symphony of tastes – savory, spicy, tangy, and sweet all at once. But it was the Salvadoran L.A. Slaw that truly stole my heart. Crisp cabbage, carrots, and bell peppers were tossed in a zesty dressing made with lime juice, cilantro, and a touch of heat from jalapenos. It was a refreshing and vibrant side dish that perfectly complemented the rich and hearty main course.

I begged Rosa for the recipe, and she graciously agreed to share it with me. She guided me through the process, explaining each step with patience and care. I took notes furiously, determined to recreate this masterpiece in my own kitchen back home.

When I returned from my trip, I wasted no time in gathering the ingredients and getting to work. As I chopped, grated, and mixed, I felt a sense of connection to Rosa and her family, thousands of miles away. I could almost hear her voice in my ear, guiding me through the recipe with her gentle encouragement.

After hours of preparation, the Salvadoran L.A. Slaw was finally ready. I took a tentative bite, holding my breath in anticipation. And in that moment, I was transported back to that cozy little restaurant in Los Angeles, surrounded by the sights and sounds of a faraway land.

I shared the slaw with my family, watching their faces light up with delight as they savored each mouthful. They couldn't believe that I had managed to recreate such a complex and delicious dish. But for me, it was more than just a recipe – it was a piece of my culinary journey, a reminder of the people and places that had inspired me along the way.

Over the years, I have made the Salvadoran L.A. Slaw countless times, each batch a little different from the last as I tweak and adjust the ingredients to suit my taste. But no matter how many times I make it, the memory of that first time will always hold a special place in my heart.

And as I sit here now, sharing this story with you, I can't help but feel grateful for the serendipitous encounter that led me to Rosa and her wonderful recipe. It's moments like these that remind me of the magic and joy that cooking can bring into our lives. And I hope that as you recreate this dish in your own kitchen, you too will feel that same sense of connection and wonder.

Categories

| Cold Slaw Recipes | Salvadoran Recipes | Salvadorian Vegetarian | Savoy Cabbage Recipes |

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