Curtido De Repollo El Salvadorean Cabbage Salad
Bright, tangy, and irresistibly crunchy, Curtido de Repollo is a traditional Salvadoran cabbage salad that’s as versatile as it is flavorful. This vibrant medley of finely shredded green cabbage, crisp carrots, and zesty red onion is lightly pickled in a warm brine infused with white vinegar, oregano, and a hint of optional heat from jalapeños and red pepper flakes. Quick to prepare and easy to customize, this refreshing side dish is a must-have accompaniment to authentic pupusas, tacos, or grilled meats. Perfectly balancing acidity and crunch, Curtido develops even deeper, more nuanced flavors if allowed to marinate overnight. With its vibrant color and bold taste, this easy-to-make cabbage slaw will quickly become a favorite addition to your culinary repertoire.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 large Carrots
- 1 medium Red onion
- 1 small Jalapeño (optional)
- 0.5 cups White vinegar
- 0.5 cups Water
- 1 tablespoon Salt
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 0.5 teaspoons Crushed red pepper flakes (optional)
Instructions
Remove the outer leaves from the cabbage, then cut it in half and remove the core. Thinly slice the cabbage into fine shreds using a sharp knife or mandoline.
Peel and grate the carrots. Peel and thinly slice the red onion. If using jalapeño, remove the seeds for milder heat, then thinly slice or finely dice it.
In a large heat-safe mixing bowl, combine the shredded cabbage, grated carrots, sliced onion, and jalapeño (if using).
In a medium saucepan, bring the vinegar, water, salt, sugar, oregano, and crushed red pepper flakes (if using) to a gentle boil over medium heat. Stir until the salt and sugar are fully dissolved.
Pour the hot liquid mixture over the cabbage and vegetables, ensuring everything is evenly coated. Toss the ingredients thoroughly with tongs or clean hands.
Cover the bowl with a clean kitchen towel or plastic wrap. Let the curtido sit at room temperature for at least 2 hours to allow the flavors to meld and the cabbage to soften slightly. For best results, refrigerate it overnight.
Serve cold or at room temperature as a side dish or condiment, particularly alongside pupusas or grilled meats. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7253 mg | 315% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 28.2 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1386 mg | 30% | |
*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.
