Curtido is a cabbage slaw from El Salvador with a vinegar tang and the earthy flavor of oregano. It makes a wonderful topping for a number of dishes and is a fantastic way to preserve summer cabbage!

What is Curtido?

Curtido is a pickled vegetable slaw originating from El Salvador. Think of it like a tangy, crispy sauerkraut.

A key flavoring agent in curtido that makes it unique is oregano. From what we can tell, no matter the vegetables, all curtido contains oregano to give it its traditional flavor.

It is a great way to preserve summer produce, as it is a condiment that will last for months.

Curtido Variations

You will find many many variations of curtido. Some spicy and use more crushed red pepper or spicy chilis.

In Honduras, this slaw is called encurdito, meaning “pickled”, and can contain a large number of pickled vegetables.

One of our readers shared that her family’s version uses carrots, cabbage, cauliflower, onion, and beets.

What a pretty slaw!

When using larger chunks of vegetables (like carrots, cauliflower, and/or beets), each vegetable is prepared by being blanched (lightly boiled) until crisp-tender before being placed into the jar with the vinegar brine.

How To Use Curtido

Curtido is a condiment with many uses! It’s most common to see it served with pupusas, stuffed massa cakes. But, you can also use it as a topping for tacos, hamburgers, even soups or sandwiches.

Use it as a garnish or as a light side dish.

Think about anywhere you might find coleslaw, and there you could use curtido. Its acidity and crispness are the perfect complement to richer food.  

If you’re looking for other cabbage slaw recipes – take a look at this Nicaraguan cabbage slaw with lime and cilantro! 

Yield: 3 c

Curtido (Pickled Cabbage Slaw)

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Curtido is a cabbage slaw from El Salvador with a vinegar tang and the earthy flavor of oregano. It makes a wonderful topping or side dish!

Prep Time 15 minutes

Resting Time 12 hours

Total Time 12 hours 15 minutes

Ingredients

• ½ c apple cider vinegar
• ¼ c water
• 1 tsp sugar
• 1 tsp oregano
• 1 tsp salt
• ½ medium head of green cabbage, shredded
• 1 carrot, julienned
• ½ white onion, sliced
• ¼ tsp crushed red pepper (optional)

Instructions

1. In a liquid measuring cup, mix vinegar with water, sugar, oregano and salt. Stir until the sugar and salt are dissolved.
2. In a large bowl mix your shredded cabbage, julienned carrot, sliced onion, and red pepper (if using).
3. Pack the vegetables into a quart sized canning jar (wide mouth jars work best).
4. Pour the vinegar mixture over the vegetables and pack down tight. (You may not feel like you have enough brine, but after an overnight in the fridge the cabbage will start to release moisture and your brine level will rise.)
5. Cover and refrigerate overnight before serving.

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Nutrition Information:

Yield:

6

Serving Size:

1/2 c
Amount Per Serving: Calories: 17

Sarah - Curious Cuisiniere

Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/