Salvadoran Cabbage Salad Curtido
Add a zesty, authentic touch to your meals with Salvadoran Cabbage Salad, also known as Curtido. This vibrant, tangy slaw is a staple in Salvadoran cuisine and the perfect accompaniment to pupusas, tacos, or grilled meats. Made with crunchy green cabbage, sweet carrots, and sharp red onion, it’s elevated by a simple spiced brine of white vinegar, oregano, and a hint of sugar for balance. For those who love a little heat, add a chopped jalapeño or serrano pepper to enhance the flavor complexity. Quick to prepare with just minutes on the stovetop, this pickled salad develops even more depth when allowed to chill and marinate overnight. Healthy, fresh, and irresistibly tangy, Curtido is the ultimate make-ahead side dish your taste buds will thank you for!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 large Carrots
- 1 small Red onion
- 1 small Jalapeño or serrano pepper (optional)
- 1 cup White vinegar
- 1 cup Water
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 0.5 teaspoon Black pepper
Instructions
Core the cabbage and thinly slice it into shreds.
Peel the carrots and grate them using a coarse grater or a food processor.
Slice the red onion thinly into half-moons.
If using a jalapeño or serrano pepper, remove the seeds and finely chop it.
Bring a large pot of water to a boil. Place the shredded cabbage in a large mixing bowl, pour boiling water over it, and let it sit for 1-2 minutes to soften slightly. Drain and rinse with cold water to stop the cooking process.
In a large bowl, combine the cabbage, carrots, red onion, and jalapeño (if using).
In a medium saucepan, combine white vinegar, water, oregano, salt, sugar, and black pepper. Heat the mixture on medium until it just begins to simmer, stirring to dissolve the salt and sugar.
Pour the warm vinegar mixture over the vegetable mixture and toss to combine.
Transfer the curtido to a clean glass jar or container and press it down to submerge the vegetables in the liquid. Allow it to cool to room temperature.
Curtido can be served immediately, but for best flavor, refrigerate for at least 4 hours or overnight to let the flavors meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 23.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1441 mg | 31% | |
*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.
