Curtido (Salvadoran Cabbage Slaw)

9 INGREDIENTS • 5 STEPS • 3HRS 15MINS

Curtido (Salvadoran Cabbage Slaw)

Dive into Central American flavors with Salvadoran Curtido. This tangy cabbage slaw is the perfect accompaniment to pupusas, adding crunch and zest to every bite.
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Dive into Central American flavors with Salvadoran Curtido. This tangy cabbage slaw is the perfect accompaniment to pupusas, adding crunch and zest to every bite.
author_avatar
Sergio at SideChef
Content Operations Manager at SideChef. Gourmand, Home Cook, Cookie Enthusiast 🥳
https://www.sidechef.com

3HRS 15MINS

Total Time

Ingredients

Servings
8
us / metric
Green Cabbage
1/2 head
Green Cabbage, finely shredded
Carrot
1
Large Carrot, grated
Onion
1/2
Small Onion, thinly sliced
Distilled White Vinegar
1 cup
Distilled White Vinegar
Water
1 cup
Water
Dried Oregano
1 tsp
Dried Oregano
Salt
1 tsp
Salt
Brown Sugar
1 tsp
Brown Sugar
optional
Jalapeño Pepper
1
Jalapeño Pepper, finely chopped
or other small pepper
optional

Nutrition Per Serving

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Calories
24
Fat
0.1 g
Protein
0.9 g
Carbs
5.6 g
Love This Recipe?
author_avatar
Sergio at SideChef
Content Operations Manager at SideChef. Gourmand, Home Cook, Cookie Enthusiast 🥳
https://www.sidechef.com

Author's Notes

Curtido is typically not spicy, but some variations include a hot pepper. The sugar is also optional and not always used in traditional recipes, but it can help balance the acidity.

Store in an airtight container in the refrigerator. Curtido will keep for up to 1 week when refrigerated, the flavor will continue to develop over time. Ensure vegetables remain submerged in the liquid for best preservation. Do not freeze, as this will affect the texture of the vegetables.

Cooking Instructions

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step 1
In a large bowl, combine shredded Green Cabbage (1/2 head), grated Carrot (1), and sliced Onion (1/2).
step 2
In a separate bowl, mix Distilled White Vinegar (1 cup), Water (1 cup), Dried Oregano (1 tsp), Salt (1 tsp), and Brown Sugar (1 tsp) if using.
step 3
Pour the liquid mixture over the vegetables and mix well. Add the Jalapeño Pepper (1) if using.
step 4
Cover and refrigerate for at least 3 hours, preferably overnight.
step 5
Stir before serving.
step 5 Stir before serving.

Tags

Dairy-Free
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Salad
Latin American
Side Dish
Vegetables
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