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Curtido (Salvadoran Pickled Cabbage Slaw)
Recipe

8 INGREDIENTS • 12 STEPS • 15MINS

Curtido (Salvadoran Pickled Cabbage Slaw)

4
1 rating
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.
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Curtido (Salvadoran Pickled Cabbage Slaw)
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Pups with Chopsticks
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
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.
15MINS
Total Time
$1.67
Cost Per Serving
Ingredients
Servings
4
US / Metric
Green Cabbage
1.3 lb
Green Cabbage
approx. 1/2 of a cabbage
Onion
1
Onion
red or white
Brine
Salt
1 Tbsp
Mexican Oregano
1 tsp
Mexican Oregano
Water
1 1/2 cups
Water
Distilled White Vinegar
3/4 cup
Distilled White Vinegar
Nutrition Per Serving
VIEW ALL
Calories
60
Fat
0.2 g
Protein
2.5 g
Carbs
14.0 g
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Curtido (Salvadoran Pickled Cabbage Slaw)
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author_avatar
Pups with Chopsticks
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

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.

The 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 InstructionsHide images
step 1
Put the Green Cabbage (1.3 lb) 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 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 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!
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!
Tags
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Appetizers
Dairy-Free
Gluten-Free
Keto
Snack
Low-Carb
Healthy
Shellfish-Free
Vegan
Vegetarian
Quick & Easy
Salad
Side Dish
Mexican
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