Curtido Salvadorean Pickled Coleslaw
Add a burst of bright, tangy flavor to your plate with Curtido, a traditional Salvadoran pickled coleslaw that's as vibrant as it is versatile. This quick and easy slaw is made with crisp green cabbage, sweet carrots, and sharp red onion, all infused with a zesty blend of white vinegar, oregano, and a hint of red pepper flakes for a subtle kick. Perfectly balanced with a touch of sugar and salt, this dish can be prepared in just 20 minutes and left to marinate to develop its signature flavor—whether you prefer a quick pickling or a slightly fermented twist. Traditionally served as the ultimate topping for pupusas, it also shines as a refreshing side to tacos, grilled meats, or hearty Latin American dishes. Best of all, this vegan-friendly recipe stays fresh in the refrigerator for up to two weeks, making it a must-have condiment to elevate your meals with bold, tangy goodness.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 medium Carrots
- 1 medium Red onion
- 1 cup White vinegar
- 1 cup Water
- 2 teaspoons Dried oregano
- 1 tablespoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Crushed red pepper flakes
Instructions
Thinly slice the cabbage and red onion, either by hand or with a mandoline slicer.
Peel and shred the carrots using a box grater or the shredding attachment of a food processor.
Place the cabbage, carrots, and red onion in a large mixing bowl.
In a separate small saucepan, combine the white vinegar, water, dried oregano, salt, sugar, and crushed red pepper flakes. Heat the mixture over medium heat, stirring occasionally, just until the salt and sugar dissolve. Do not bring it to a boil.
Pour the warm vinegar mixture over the cabbage, carrots, and onion in the mixing bowl. Toss everything together thoroughly to ensure the vegetables are evenly coated with the liquid.
Transfer the mixture to a large glass jar or airtight container, pressing down firmly to remove air pockets and submerge the vegetables in the liquid.
Seal the container and let the curtido sit at room temperature for at least 2 hours to allow the flavors to meld. For a more traditional slightly fermented version, let it rest at room temperature for 24 hours before transferring it to the refrigerator.
Curtido can be stored in the refrigerator for up to 2 weeks. Serve chilled or at room temperature as a topping for pupusas or as a tangy side dish for various Latin American meals.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7250 mg | 315% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 27.1 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1396 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.
