Name: Curtido (Salvadoran Pickled Cabbage Slaw) Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Salvadoran
Ingredients: 600 grams Green Cabbage; 1 Onion; 1 Carrot; 1 Jalapeño Pepper; 1 tablespoon Salt; 1 teaspoon Mexican Oregano; 1 1/2 cups Water; 3/4 cup Distilled White Vinegar

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Introduction

Curtido is a traditional Salvadoran pickled cabbage slaw that brings a bright, tangy crunch to any meal. It’s a simple, refreshing side that pairs wonderfully with grilled meats, pupusas, or tacos. This easy-to-make recipe will help you create your own authentic curtido at home.

A clear glass bowl filled with a colorful mixed salad sits on a dark wooden surface. The salad has thinly shredded white cabbage and bright orange carrot strips as the main layers, mixed with thin slices of red onion scattered throughout. On top of the salad, there are five round green jalapeño slices placed near the center. To the left, there is a glass jar filled with the same salad, and to the right, a white plate holds a smaller portion of the salad with a silver fork resting on the plate. The background has a white marbled texture replacing the wooden surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

600 grams green cabbage
1 onion
1 carrot
1 jalapeño pepper
1 tablespoon salt
1 teaspoon Mexican oregano
1 1/2 cups water
3/4 cup distilled white vinegar

Instructions

Step 1: Place the green cabbage on a cutting board with the stem side down and cut it in half.
Step 2: Using a large knife, cut out the stem from each half by making an upside-down V shape around the stem at the bottom to remove the tough part.
Step 3: Cut each half into quarters to make slicing easier. Thinly slice the cabbage and transfer it to a large bowl.
Step 4: Clean the cabbage by dunking it in cold water several times, then drain well and set aside.
Step 5: Wash and peel the carrot, then cut it into thin slivers. Add the carrot slivers to the bowl with the cabbage.
Step 6: Peel and finely slice the onion. Layer the sliced onion on top of the cabbage and carrots.
Step 7: Sprinkle the salt and Mexican oregano evenly over the onions.
Step 8: Pour the water evenly over the mixture of cabbage, carrots, onions, salt, and oregano.
Step 9: Add the distilled white vinegar and wait about one minute, or until the mixture cools slightly, before mixing.
Step 10: Thinly slice the jalapeño pepper and add it to the bowl.
Step 11: Using your hands, thoroughly mix the slaw, squeezing the cabbage firmly to release its water and soften it. The brine may seem insufficient at first, but this will improve as you mix.
Step 12: Enjoy the curtido immediately as a lightly pickled slaw, or refrigerate to allow the flavors to meld further before serving.

Tips & Variations

For a milder version, remove the jalapeño seeds before slicing to reduce heat.
Try adding a few carrot ribbons or radish slices for extra crunch and color.
Allowing the curtido to sit overnight in the fridge enhances the tangy flavor and softens the vegetables.

Storage

Store curtido in an airtight container in the refrigerator for up to one week. It tastes best after at least a few hours of chilling as the flavors develop. Re-stir before serving, and enjoy it cold or at room temperature.

How to Serve

A clear round dish filled with a colorful salad made of thin white cabbage strips, orange carrot shreds, and pale purple onion slices, topped with bright green round jalapeño slices, all mixed together showing a fresh and crunchy texture. To the left, there is a clear jar with a metal clasp, filled with the same salad ingredients, and on the right, a white round plate holds a smaller portion of the salad with a silver fork resting on it. The whole setting is placed on a dark wooden surface with a rustic look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red cabbage instead of green cabbage?

Yes, red cabbage can be used as a substitute and will give the curtido a vibrant color with a slightly different flavor. Either works well.

Is curtido spicy?

The level of spiciness depends on the jalapeño pepper. You can adjust the amount or remove the seeds for less heat. The vinegar and seasonings provide tanginess more than spice.