Curtido (Salvadoran Cabbage Slaw)
The lightly fermented cabbage slaw that crowns every pupusa — crunchy cabbage and carrot in oregano-spiked vinegar. Tangy, fresh, and essential.
Prep
15 min
Cook
0 min
Total
15 min
Makes
3 cups
Why you'll love this recipe
Curtido is the bright, crunchy counterpoint that makes pupusas sing — and it takes minutes to throw together. Keep a jar in the fridge and you'll find yourself piling it on everything.
Curtido (Salvadoran Cabbage Slaw)
15 min · 3 cups
Ingredients
Servings
3 cups
- ½ head green cabbage, finely shredded
- 1 carrot, grated
- ½ onion, thinly sliced
- 1 teaspoon dried oregano
- ½ cup white vinegar
- ½ cup hot water
- 1 teaspoon salt
Instructions
- Place the shredded cabbage in a bowl and pour over the hot water to soften slightly, then drain.
- Add the carrot, onion, and oregano.
- Stir in the vinegar and salt until everything is well coated.
- Pack into a jar and rest at least 2 hours (overnight is better) before serving.
Nutrition (per serving)
18
Calories
1g
Protein
4g
Carbs
0g
Fat
Frequently asked questions
- What is curtido served with?
- Curtido is the traditional topping for pupusas, but it's great on tacos, grilled meats, and sandwiches too.
- Is curtido fermented?
- Traditionally it's lightly fermented at room temperature for a few days. This quick vinegar version is ready overnight and keeps in the fridge for two weeks.
