Curtido
Brighten up your table with curtido, a vibrant Salvadoran fermented slaw that combines crisp green cabbage, sweet carrots, and zesty red onion with tangy apple cider vinegar and a hint of oregano. This refreshing pickled vegetable medley delivers the perfect balance of tang and crunch, enhanced by a touch of crushed red pepper for a subtle kick. Quick to prepare and naturally fermented in the refrigerator, curtido is an essential accompaniment to pupusas, tacos, grilled meats, or any meal in need of a pop of color and flavor. Ready in just 20 minutes of prep, this delicious and versatile condiment is sure to become a staple in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head (medium, about 2 pounds) Green cabbage
- 2 large Carrots
- 1 medium Red onion
- 2 teaspoons (chopped) Fresh oregano
- 1 cup Apple cider vinegar
- 0.5 cup Water
- 1 tablespoon Sugar
- 2 teaspoons Salt
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Remove any wilted or damaged outer leaves from the cabbage. Quarter the cabbage, remove the core, and shred the leaves into thin strips using a sharp knife, mandoline, or food processor.
Peel the carrots and shred them using a box grater or food processor. Thinly slice the red onion into half-moons.
In a large mixing bowl, combine the shredded cabbage, carrots, red onion, and chopped fresh oregano.
In a small saucepan, heat the apple cider vinegar, water, sugar, and salt over medium heat. Stir until the sugar and salt dissolve completely. Remove from heat and allow to cool slightly.
Pour the vinegar mixture over the vegetables in the mixing bowl. Add the crushed red pepper flakes for a touch of heat (optional).
Using clean hands or salad tongs, toss everything together until the vegetables are well coated and begin to soften slightly.
Pack the curtido tightly into a clean glass jar or storage container. Press down firmly to remove air pockets.
Seal the jar or container and refrigerate for at least 2 hours before serving. For the best flavor, allow the curtido to marinate for 24 hours.
Serve chilled or at room temperature as a condiment or side dish. Store leftovers in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5004 mg | 218% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 54.9 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2385 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
