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Curtido (Salvadoran Pickled Cabbage Slaw)

The Quirky Foodster Team

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Ingredients

  • 1/2 medium cabbage, finely shredded
  • 1 carrot, grated
  • 1/2 onion, thinly sliced
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • 250ml (1 cup) hot water
  • 125ml (1/2 cup) white or apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp salt

Method

  1. Combine the shredded cabbage, grated carrot and sliced onion in a large bowl.
  2. In a jug, stir together the hot water, vinegar, sugar and salt until dissolved.
  3. Pour the liquid over the vegetables and add the oregano and red pepper flakes if using.
  4. Toss everything together well and press down gently to submerge the vegetables.
  5. Let cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
  6. Drain slightly before serving alongside pupusas or other Salvadoran dishes.

Introduction:

Curtido is the tangy, crunchy cabbage relish that appears alongside pupusas and countless other Salvadoran dishes.

Cultural Background:

Curtido is the tangy, crunchy cabbage relish that appears alongside pupusas and countless other Salvadoran dishes. Lightly fermented or quick-pickled, it cuts through rich, cheesy or fried foods and is considered inseparable from everyday Salvadoran eating.

Tips:

The longer curtido sits, the more its flavour deepens — it's often even better on day two or three.

Variations:

For a more traditionally fermented version, leave the mixture at room temperature for 1-2 days before refrigerating. Some cooks add sliced jalapeño for heat.

Storage:

Keeps refrigerated in an airtight container for up to 2 weeks.

Reheating:

Served cold or at room temperature; no reheating needed.

Nutrition:

Approx. 35 kcal, 1g protein, 0g fat, 8g carbohydrates, 2g fibre per serving.

FAQs:

Q: Is curtido the same as sauerkraut?
A: They're similar in concept but curtido is usually quick-pickled with vinegar rather than fully fermented, and includes carrot and oregano.

Q: Can I make it less sour?
A: Reduce the vinegar slightly and increase the water, or add an extra teaspoon of sugar.

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