Guatemalan red cabbage slaw/relish (Col morada encurtida Guatemalteca) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Allegra on November 14, 2012

    Great little side dish that provides contrast to other heavy Guatemalan dishes. Good even on its own. Made 1/4 recipe, and that was just enough for a couple meals, used as a condiment. After a day or so, the acid mellows and the flavour of the beet juice (undetectable before) is really noticable, so may omit that optional ingredient if making ahead. Lovely colours and flavours. Will make again.

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