This Quick Curtido (Salvadoran Cabbage Slaw) is made with cabbage, carrots, onion, oregano, vinegar and salt. Refreshing, crunchy and completely addicting, this slaw gets even better with time.
Years ago I tried pupusas for the first time at a local Salvadoran restaurant. They were delicious but my family was slightly mortified that I kept asking the server for more and more curtido—the tangy, crunchy, addicting slaw that always accompanies a pupusa. Incredibly easy and quick to make, I have been making versions of curtido at home ever since.
What Is Curtido?
Curtido is a pickled Salvadoran cabbage slaw that typically combines green cabbage, onion, carrot, vinegar and oregano. Sometimes cilantro is also added, or a green chili for a bit of heat.
In Central America, curtido is known as the popular side kick to pupupas, a type of Salvadoran tortilla that is stuffed with tasty fillings such as cheese and/or beans. But the lightly pickled, refreshing curtido is also fabulous as a topping, or side, to anything that could use something crunchy and tangy.
Salvadoran curtidos are often left to ferment without the inclusion of vinegar. Instead they are soured entirely by using only salt for the fermentation process. This means it will take days or weeks before you can enjoy it as it needs to sit and mature. I do love the puckering sourness of the fermented version, but whenever I’m in desparate need for some curtido, I use a quick method instead. The cabbage is rapidly tenderized with hot water, and then everything marinates in a salt and vinegar brine so it takes just a few hours, or less, to be ready. Just as delicious, and perfect for whenever the craving hits.
Ingredient Notes And Substitutions
You only need 7 ingredients to make this delicious Salvadoran curtido.
- Cabbage. Cabbage is the main ingredient for curtido. You will need half of a medium-sized green cabbage for this recipe. To break down the cabbage quickly, boiling water is poured over it before the other vegetables and ingredients are added.
- Carrots. You will need two carrots for this curtido. The carrots contribute a little sweetness and colour to the dish.
- Jalapeños. Optional but jalapeños give the curtido a little hint of spice and a bit of flavour. Like all the other veggies, the jalapeños are sliced very thin before they are added to the curtido. You can remove the seeds if you prefer no heat at all.
- Onion. You can use half of a white or red onion. Red onions will add a vibrant colour to the curtido.
- Vinegar. Fermented curtidos rely only on salt to “pickle” the veggies. A quick curtido like this one will need vinegar to achieve the tart and tangy flavour. I like to use apple cider vinegar which lends a slightly sweet flavour to this slaw. But you can use distilled white vinegar or rice vinegar as well.
- Kosher or sea salt. The salt is very important here. It will help extract some of the juices from the vegetables and aid in breaking them down. Salt will also help preserve the curtido longer.
- Oregano. A key ingredient in curtido is oregano. I would even say it is the ingredient that differentiates this Salvadoran slaw from others as I have never seen a recipe for curtido that omits it. Dried Mexican oregano is best here but you can use regular dried oregano as well.
How To Make Curtido (Salvadoran Cabbage Slaw)
Please note these instructions are not meant for long-term canning or for preparing a fermented curtido. This recipe is for a quick curtido that should be consumed within days, or a week at most.
Here is the step-by-step:
Place the shredded cabbage in a large strainer and pour hot water over it. Drain it well.
Transfer to a bowl and add all the other sliced veggies to the bowl. Pour the vinegar and water over the veggies and toss well to coat everything.
Stuff the curtido into one or two glass jars, pressing down hard with a wooden spoon to fit it all in.
Chill for at least 1 hour, 2 or more is best. Enjoy!
Tips
- The brand, and type, of salt matters. I use Diamond Crystal kosher salt for just about all my cooking. If using a different brand of kosher salt, or any other salt, start with less than what the recipe calls for since they can vary in their saltiness.
- Use fresh vegetables. For the best texture and flavour, it is essential to make your curtido with the freshest, crispiest vegetables you can find. For example, cabbage is often sold in halves but I find these have lost much of their freshness. Ditto for bagged cabbage. Buy a whole cabbage and slice it yourself.
- Slice the vegetables thinly. The vegetables will soften and pickle more quickly if they are sliced thinly. I like to use a mandoline which makes the job easy and quick.
- Give it time to marinate. Though this is a quick curtido, we still need to give it time to marinate so it develops the best flavour. Let the curtido marinate in the refrigerator for at least 2 hours, but overnight is even better.
- Adjust seasoning to taste. Taste the curtido before serving and adjust the seasoning if needed. I usually add a pinch more salt and sometimes a splash more vinegar.
Frequently Asked Questions
Curtido is dairy-free and fat-free and contains many good-for-you veggies. It can support gut health by providing beneficial probiotics, which can improve digestion and boost immune function. Additionally, curtido is low in calories and high in fibre, vitamins, and minerals. However, if you are watching your sodium intake, you should consume curtido in moderation.
Curtido is generally not very spicy. It has just a hint of heat from one chili. If you would like it spicier, you will need to add one or two more chilis.
A non-fermented Salvadoran curtido will keep for up to 1 week in the refrigerator.
Serving Suggestions
Curtido is a traditional accompaniment to pupusas but you can treat this Salvadoran slaw as you would regular coleslaw. Try this refreshing, punchy slaw with:
- Tostadas, tacos, or wraps
- Burgers
- Rice and beans
- Fish
- Grilled meat
Storage Suggestions
- Storage: I like to store curtido in glass containers. Store in the refrigerator, tightly covered, for up to 1 week. Tip: Try and keep the veggies submerged in the liquid. This will not only preserve them longer, but will intensify their flavour.
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Quick Curtido (Salvadoran Cabbage Slaw)
Ingredients
- 1 small green cabbage, about 1 1/2 pounds (approx 8 cups) finely shredded
- 2 medium carrots, grated
- 1 small white or red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 1 1/2 teaspoon dried oregano preferably Mexican oregano
- 2 teaspoons Kosher salt (see notes)
- 1 cup apple cider vinegar
- 1/4 cup water
Instructions
- Heat 4 cups of water until very hot, but not boiling. Place the shredded cabbage in a strainer and pour the hot water over it. Drain well.
- Transfer cabbage to a large bowl and add carrots, onion, jalapeño, oregano and salt. Toss to combine. Pour the vinegar and 1/4 cup water over the vegetables, tossing well to coat everything.
- Stuff the curtido into one or two wide-mouth jars, pressing down hard with a wooden spoon until the vegetables are mostly submerged in liquid.
- Cover the jar(s) and chill for at least 1 hour, or overnight; the longer the slaw sits, the more flavourful and juicy it will be.
- Curtido will keep for up to 1 week in the refrigerator.
Notes
- The brand, and type, of salt matters. I use Diamond Crystal kosher salt for just about all my cooking. If using a different brand of kosher salt, or any other salt, start with less than what the recipe calls for since they can vary in their saltiness.
- Use fresh vegetables. For the best texture and flavour, it is essential to make your curtido with the freshest, crispiest vegetables you can find. For example, cabbage is often sold in halves but I find these have lost much of their freshness. Ditto for bagged cabbage. Buy a whole cabbage and slice it yourself.
- Slice the vegetables thinly. The vegetables will soften and pickle more quickly if they are sliced thinly. I like to use a mandoline which makes the job easy and quick.
- Give it time to marinate. Though this is a quick curtido, we still need to give it time to marinate so it develops the best flavour. Let the curtido marinate in the refrigerator for at least 2 hours, but overnight is even better.
- Adjust seasoning to taste. Taste the curtido before serving and adjust the seasoning if needed. I usually add a pinch more salt and sometimes a splash more vinegar.
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