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Curtido Recipe from El Salvador

Curtido is El Salvador’s version of coleslaw. It’s a simple relish mixture that adds a burst of flavor and a delicious texture to a wide variety of dishes. Give it a try to add some variety to your favorite Central American foods, especially your Pupusas!

Prep Time
15 mins
Additional Time
3 hrs
Servings: 8 Cups
Calories: 26 kcal
Course: Side Dish , Condiments
Cuisine: Salvadoran

Ingredients

  • 6 cups cabbage finely shredded, about 1 small head of cabbage
  • 2 carrots shredded (about 1 ¼ cups of shredded carrot)
  • ½ red onion very thinly sliced
  • 1 Jalapeño sliced
  • ½ cup apple cider vinegar
  • ½ tsp table salt
  • 1 tsp oregano

Instructions

    Cup of Yum
  1. In a large bowl add 6 cups cabbage, 2 shredded carrots, ½ a red onion thinly sliced, and 1 jalapeno and mix to combine.
  2. Pour your ½ cup apple cider vinegar over the bowl, then sprinkle the vegetables with ½ tsp salt and 1 tsp oregano. Use tongs to mix up the curtido until all of the vegetables are coated in the vinegar.
  3. Allow the curtido to rest in the fridge for 2-3 hours until the cabbage softens. Serve with pupusas or other Salvadoran recipes. Enjoy!

Notes

  • Copyright The Foreign Fork. For educational or personal use only.
  • If you find the vinegar taste to be a bit strong, try adding more water to your mixture next time.
  • Curtido can be enjoyed after just a few hours but it becomes even better if left to sit for more than 24 hours. The vegetables will become softer the longer it sit.
  • You can control the level of spice in your Curtido Recipe by cutting out the seeds of the jalapeno for less spice or using a different pepper altogether for more spice. I’ve seen it made with serrano peppers or
  • habanero
  • for a spicier option.
  • It’s best to mix these ingredients in a glass bowl or jar because plastic is porous and may become stained.
  • You can use a sharp knife, grater, or a food processor to achieve the best texture for your vegetables. The thinner they are sliced, the quicker they soften and absorb the vinegar.
  • Feel free to play around with different vegetables in your Curtido. Radishes, beets, and cauliflower are all delicious additions.
  • Green Cabbage: About 1 small head of cabbage, though if you buy a larger cabbage you may use less. Use a vegetable peeler to finely shred the cabbage.
  • Carrots: You can buy shredded carrots and shredded cabbage to save yourself some time but many chefs swear using whole cabbage and fresh vegetables and shredding them yourself makes a difference. I personally recommend shredding your own carrots, as matchstick carrots will have the wrong texture.
  • Red Onion: Some prefer white onion
  • Fresh Jalapeño: The spice in jalapenos is hidden in the white inner portion that holds the seeds. You can decide how much spice you like by including that or cutting it out.
  • Apple Cider Vinegar: You can substitute distilled white vinegar if that is all you have on hand or try different fruity kinds of vinegar to change up the flavor slightly
  • Salt: I use table salt in this recipe, but a lot of recipes call for Kosher salt. If you use Kosher salt, you will need to add more than the recommended ½ tsp.
  • Oregano: I recommend Mexican oregano if you can find itHot Water
  • If you find the vinegar taste to be a bit strong, try adding more water to your mixture next time.
  • Curtido can be enjoyed after just a few hours but it becomes even better if left to sit for more than 24 hours. The vegetables will become softer the longer it sit.
  • You can control the level of spice in your Curtido Recipe by cutting out the seeds of the jalapeno for less spice or using a different pepper altogether for more spice. I’ve seen it made with serrano peppers or habanero for a spicier option.
  • It’s best to mix these ingredients in a glass bowl or jar because plastic is porous and may become stained.
  • You can use a sharp knife, grater, or a food processor to achieve the best texture for your vegetables. The thinner they are sliced, the quicker they soften and absorb the vinegar.
  • Feel free to play around with different vegetables in your Curtido. Radishes, beets, and cauliflower are all delicious additions.

Nutrition Information

Serving 1serving Calories 26kcal (1%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 0.1g (0%) Saturated Fat 0.03g (0%) Polyunsaturated Fat 0.03g Monounsaturated Fat 0.01g Sodium 21mg (1%) Potassium 166mg (5%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2622IU (52%) Vitamin C 23mg (26%) Calcium 33mg (3%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 8Cups

Amount Per Serving

Calories 26

% Daily Value*

Serving 1serving
Calories 26kcal 1%
Carbohydrates 6g 2%
Protein 1g 2%
Fat 0.1g 0%
Saturated Fat 0.03g 0%
Polyunsaturated Fat 0.03g 0%
Monounsaturated Fat 0.01g 0%
Sodium 21mg 1%
Potassium 166mg 4%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 2622IU 52%
Vitamin C 23mg 26%
Calcium 33mg 3%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.