Tag Archives: cabbage

Curtido (Salvadoran Spicy Cabbage Slaw) + Giveaway: Latin American Paleo Cooking

This paleo Curtido (Salvadoran Spicy Cabbage Slaw) is refreshing and crunchy, and makes an amazing side dish for almost any meal!

Curtido (Salvadoran Spicy Cabbage Slaw)

I love me a good, refreshing salad, and this curtido has been my go-to side dish for the past few days. The best thing about this Salvadoran spicy cabbage slaw is that the flavors get better and better the longer it sits, so I’ve been loving the leftovers and it goes great with just about anything.

This curtido is actually one of the many delicious dishes from the Latin American Paleo Cooking, a fabulous new cookbook written by my friend Amanda from The Curious Coconut with her mother-in-law, Milagros Torres. When I finally got my hands on the cookbook, I was delighted by all the beautiful looking recipes (I looooove Latin American cuisine) and bookmarked a bunch of pages to try out right away. All the dishes are authentic, allergen friendly (and mostly AIP!), and you can tell there was so much love and attention that went into the book.

I’ve already tried the Tostones (twice fried green plantains), which were so crispy and dangerously addicting. Other recipes I’m most excited for are:

  • “Queso” Blanco: Dairy-free cheese sauce… whaaat?
  • Pastelillos: A type of fried empanadas stuffed with meat
  • “Rice” Pudding: One of my favorite desserts, made grain-free!
  • Canoas de Plátanos Maduros: Meat-stuffed ripe plantains, which sounds like a magical combo to me.

So much care went into making each dish authentic as possible and I love that the book caters to so many food allergies.

Curtido (Salvadoran Spicy Cabbage Slaw)Curtido (Salvadoran Spicy Cabbage Slaw)

What you can find inside Latin American Paleo Cooking:

  • Over 80 traditional recipes made Paleo, with over 90% being AIP or easily adaptable.
  • All recipes are gluten-free, dairy-free, nut-free; all but 1 are egg-free.
  • The countries represented include: Puerto Rico, Cuba, Venezuela, Colombia, Peru, Argentina, El Salvador, Dominican Republic, and Brazil, each marked with that country’s flag for easy reference.

Giveaway time!

Now that you’ve heard all about this amazing cookbook, I bet you would love a chance to have access to all the delicious recipes! I’m thrilled to give you a chance to win a free copy of the cookbook. Enter below:

This giveaway will be open for entry until September 1st at 11:59pm PST. The winner will be announced below and will also be contacted by email!

Can’t wait for the giveaway? You can purchase the cookbook HERE.

And to give you a sneak peek of the cookbook, hope you enjoy this curtido recipe!

Curtido (Salvadoran Spicy Cabbage Slaw)

Curtido (Salvadoran Spicy Cabbage Slaw)

Curtido (Salvadoran Spicy Cabbage Slaw)

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 -6 servings
Author: Jean Choi
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Ingredients

  • 1 small head green cabbage, sliced very thinly or grated
  • 4 carrots, grated
  • 1 medium onion, thinly sliced and cut about 1" long
  • 2 fresh jalapeño peppers, diced and seeded (omit for AIP), or 1 to 2 cloves garlic, minced
  • 2 tsp fine Himalayan salt
  • 2 tsp dried oregano
  • ½ cup filtered water
  • ½ cup apple cider vinegar

Instructions

  1. In a large, nonreactive bowl, combine all the ingredients and stir well. Depending on how large your cabbage is, you may need to add a bit more vinegar and water.
  2. Place it in the fridge for 15 minutes before serving. The flavors will continue to develop as it sits. Store in an airtight container in the fridge for up to 3 to 4 days.
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Simple Paleo Coleslaw [VIDEO]

This tangy and delicious paleo coleslaw is the perfect summer side dish when it’s too dang hot to turn on the oven! Great for leftovers.

Simple Paleo Coleslaw

For the last few weeks, I’ve posted about this paleo coleslaw on my Instagram and Instagram Stories. For a while there was a heat wave in Southern California, and I just refused to turn on the oven in the upper 80-degree weather. Anytime that happens, my go-to side dish is a fresh raw salad, and this coleslaw came together for that very reason.

Anytime I make a salad like this, I honestly don’t measure any of the ingredients and just throw everything together while tasting as I go. However, I got several requests for this paleo coleslaw recipe, so here it is!

Simple Paleo Coleslaw

What’s awesome about this recipe is that it gets better the longer it sits. So if I’m planning to have this for dinner, I usually make it during the day so it can marinate and build up the flavors for hours. I usually make a big batch because I can enjoy it for the rest of the week as the paleo coleslaw gets tangier and yummier.

With only two of us in the house, making one batch of this lasts us for a while. I just love how budget friendly it is because all the ingredients are super cheap even when you buy them organic! It’s a perfect batch cooking recipe.

Simple Paleo Coleslaw

Also, did you notice that I uploaded a video for this paleo coleslaw recipe? I haven’t created a video in a long time because I just didn’t have the resources and time with the big move and wedding planning. Now that things have finally slowed down, I’m planning to do many more! What do you think? I have so much fun with filming and editing them so I hope you like this one!

Simple Paleo ColeslawSimple Paleo Coleslaw

Simple Paleo Coleslaw

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Author: Jean Choi
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Ingredients

  • 1 medium head of cabbage
  • 2 carrots, shredded
  • 1/2 small onion, sliced thinly
  • 3 green onions, chopped
  • 1/2 cup paleo mayonnaise
  • 1/4 cup apple cider vinegar
  • 1/4 cup fresh dill
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • Optional: 1 tbsp apple butter or honey

Instructions

  1. Quarter there cabbage and slice out the core. Slice thinly and place in a large mixing bowl.
  2. Add the rest of the ingredients and mix well.
  3. Chill for at least 30 minutes, before serving. It gets better the longer it sits in the fridge.

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

We are just a day away from St. Patrick’s Day, and one of my few reasons why I love this day is because it means it’s almost Spring! That’s always a good thing to me because I just can’t wait for the warm weather. I know it’s so much colder and snowy in other parts of the country but I’m a summer girl and I’m the happiest under sunny warm skies.

And to celebrate almost-Spring, I made a SUPER easy and delicious one pot meal: Irish banger skillet! You literally just throw everything in a oven-proof skillet and bake it until it’s done. I love these kinds of meals because it’s so simple and you have less dishes to do. My favorite!

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

The traditional Irish bangers are usually pork sausage made with wheat flour. Since I can’t handle gluten, I made them with regular ol’ pork sausage which worked beautifully. This can also work with chicken as well. With cabbage, potatoes, and carrots, this Irish banger skillet makes a complete, budget-friendly meal your family will love.

If you need a yummy drink to go with your celebration of St. Patrick’s Day, make sure check out my paleo and vegan Shamrock Shake. It’s healthy and delicious, and taste GREAT with a bit of your favorite boozed mixed in as well.

Hope you imbibe safely and I wish you a giant pot of good luck and good cheer!

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pan Irish Banger Skillet

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Author: Jean Choi
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Ingredients

  • 4 cups of shredded cabbage
  • 2 cloves of garlic, minced
  • 1 large russet potato, cubed
  • 1 large carrot, chopped
  • 1 tbsp + 1 tsp cooking fat, melted
  • 1 tsp sea salt, divided
  • Cracked black pepper, to taste
  • 1 lb chicken or pork sausage
  • 1 tbsp apple cider vinegar

Instructions

  1. Preheat oven to 425 degrees F.
  2. Place shredded cabbage and garlic In an oven-proof skillet, and toss with 1 tbsp cooking fat and 1/2 tsp of sea salt.
  3. In a small bowl, toss potato and carrot with 1 tsp cooking fat and 1/2 tsp of sea salt until evenly coated. Place evenly on top of the cabbage. Sprinkle with black pepper.
  4. Nestle the sausage between the potato and carrot mixture on top of the cabbage.
  5. Bake for 20 minutes, then flip the sausages and bake for 15 additional minutes.
  6. Splash evenly with apple cider vinegar before serving.

Celebrate St. Patrick's Day with this Paleo Whole30 One Pot Irish Banger Skillet!