Description
Curtido is a traditional Salvadoran pickled cabbage slaw, featuring crisp green cabbage, tangy vinegar, and a hint of spice from jalapeño. This vibrant, crunchy condiment is perfect as a side dish or topping, offering a refreshing and slightly fermented flavor that enhances any meal.
Ingredients
Scale
Vegetables
- 600 grams Green Cabbage
- 1 Onion
- 1 Carrot
- 1 Jalapeño Pepper
Seasonings & Liquids
- 1 tablespoon Salt
- 1 teaspoon Mexican Oregano
- 1 1/2 cups Water
- 3/4 cup Distilled White Vinegar
Instructions
- Cut the Cabbage: Place the green cabbage stem side down on a cutting board and cut it in half. Use a large knife to carve out the tough stem by cutting an upside-down V around the stem on the bottom.
- Quarter and Slice: Cut each half into quarters for easier handling. Thinly slice the cabbage and transfer it to a large bowl.
- Clean the Cabbage: Dunk the sliced cabbage in cold water several times to remove any dirt or debris. Drain thoroughly and set aside.
- Prepare the Carrot: Wash and cut the carrot into thin slivers. Add these slivers to the bowl with cabbage.
- Slice the Onion: Peel the onion and slice it finely. Layer the sliced onion on top of the cabbage and carrots in the bowl.
- Add Salt and Oregano: Sprinkle 1 tablespoon of salt and 1 teaspoon of Mexican oregano evenly over the onion layer.
- Add Water: Pour 1 1/2 cups of water evenly over the salted vegetables.
- Add Vinegar: Pour 3/4 cup distilled white vinegar over everything and wait about one minute or until the mixture feels cool before mixing.
- Add Jalapeño: Thinly slice the jalapeño pepper and add it to the bowl.
- Mix and Squeeze: Using your hands, mix the slaw thoroughly. The cabbage will initially feel stiff and dry, but by squeezing it firmly a few times, you’ll release its natural water, softening the slaw and allowing the flavors to meld.
- Serve or Refrigerate: Enjoy the curtido immediately as a lightly pickled slaw or as a topping. Alternatively, refrigerate it to let the flavors develop further before serving.
Notes
- Using your hands for mixing helps soften the cabbage better than spoons or forks.
- Allowing curtido to rest in the fridge for a few hours intensifies its flavors.
- You can adjust the jalapeño quantity based on your preferred spice level.
- For a more fermented flavor, leave curtido at room temperature for a day or two before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Salvadoran
Keywords: curtido, Salvadoran slaw, pickled cabbage, fermented slaw, spicy cabbage salad
