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RECIPE
8 INGREDIENTS 12 STEPS 15min

Curtido (Salvadoran Pickled Cabbage Slaw)

4.0
1 Ratings
A quick and easy, lightly pickled cabbage coleslaw (curtido) that can be eaten as-is or served as a topping with tacos, pupusas, burgers, soups etc.
Curtido (Salvadoran Pickled Cabbage Slaw) Recipe | SideChef
A quick and easy, lightly pickled cabbage coleslaw (curtido) that can be eaten as-is or served as a topping with tacos, pupusas, burgers, soups etc.
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
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Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
15min
Total Time
$1.67
Cost Per Serving

Ingredients

Servings
4
US / METRIC
6 3/4 cups
Green Cabbage
approx. 1/2 of a cabbage
1
Onion
red or white
1

Brine

1 Tbsp
1 tsp
Mexican Oregano
1 1/2 cups
Hot Water
3/4 cup
Distilled White Vinegar
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Nutrition Per Serving

VIEW ALL
CALORIES
60
FAT
0.2 g
PROTEIN
2.5 g
CARBS
14.0 g

Author's Notes

--It will look like there isn’t enough brine before you start mixing everything together (before the salt draws out the water from the cabbage) but in case you plan to jar it and you need more brine, the brine can be easily doubled.
--Storage life of this slaw is a week.
--I find keeping the onions at the very top so that the boiled water slightly cooks it gives the onion less of a sharp raw onion kick and makes the slightly sweeter.
--I use hot water not boiling water. If you are heating your water from a kettle let it sit for 5 minutes to slightly cool it before pouring it over the slaw.
--To make cutting carrot slivers easier, make slices in the thick end of the carrot then peel them with a vegetable peeler.

Cooking Instructions

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Step 1
Put the Green Cabbage (6 3/4 cups) on the cutting board stem side down and cut it in half
Step 2
With a large knife, cut the stem out of each half by cutting an upside down V around the stem on the bottom to remove the tough part of the cabbage.
Step 3
Cut each half again, in half so that it is in quarters and easier to thinly slice. Thinly slice the cabbage and put it in a large bowl.
Step 4
Clean it by dunking it in cold water a few times. Drain well and set aside.
Step 5
Wash the Carrot (1) and cut into thin slivers. Add the carrot slivers to the bowl with the cabbage.
Step 6
Peel and finely slice the Onion (1) . Place a layer of sliced onion on top of the carrots and cabbage.
Step 7
Sprinkle the Salt (1 Tbsp) and Mexican Oregano (1 tsp) over the onions.
Step 8
Evenly pour the Water (1 1/2 cups) over the onions.
Step 9
Add the Distilled White Vinegar (3/4 cup) and wait approximately 1 minute or until the mixture is cool before you start mixing everything together.
Step 10
Thinly slice the Jalapeño Pepper (1) and add to the bowl.
Step 11
The best tool for mixing this is your hands. The cabbage will feel very stiff in the beginning and it will look like you do not have enough brine at first. While you are mixing the slaw together, you should use your hand and give the cabbage a few firm squeezes. This will release some water from the cabbage and soften it faster.
Step 12
Enjoy as is as a lightly pickled slaw or as a topping on the same day, or put it in the fridge to let the flavors meld a bit more!
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Nutrition Per Serving
Calories
60
% Daily Value*
Fat
0.2 g
0%
Saturated Fat
0.1 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
14.0 g
5%
Fiber
5.0 g
18%
Sugars
7.4 g
--
Protein
2.5 g
5%
Sodium
1857.9 mg
81%
Vitamin D
--
--
Calcium
84.5 mg
6%
Iron
0.9 mg
5%
Potassium
374.3 mg
8%
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