Simple Salvadoran Curtido (Spicy Cabbage Slaw)
Salty, sour, pickley perfection is the best way to describe this Central American spicy cabbage slaw. Salvadoran Curtido is super simple to make with loads of flavor. It is typically eaten with pupusas, but you can use it to top tacos, as a condiment on sandwiches, or add it to any dish for some pickled goodness.
Servings: 8
Ingredients
- 4 cups cabbage, thinly sliced (½ cabbage)
- 1 cup carrots, grated or julienned (2 carrots)
- ½ medium white onion, thinly sliced
- 1 jalapeno, thinly sliced (add more or less for your desired level of spice)
- ¾ cup white vinegar
- 2 teaspoon oregano
- 1 teaspoon sugar
- 1 ½ teaspoon sea salt
Instructions
- Cover the cabbage and carrots with about 4 cups of boiling water and let it sit for 5 minutes.
- Add the onion and jalapeno to the cabbage mixture and allow it to sit for another 3 minutes in the hot water.
- Mix the vinegar, oregano, sugar, and salt in a small bowl until the sugar and salt are dissolved.
- Drain the cabbage mixture well and place it in a large bowl.
- Pour the vinegar mixture over the cabbage mixture. Toss well to evenly coat.
- Now, place the slaw into a jar or container with a lid. Pour all the remaining vinegar liquid over the cabbage mixture before sealing the lid of the jar or container.
- Put the jar in the fridge and let it sit for at least 4 hours before using. Overnight is best.
- Eat with pupusas and enjoy! You can also use it to top tacos or anything else you’d like some pickled yumminess.
Notes
*For the best results, leave in the fridge overnight.
*The curtido will keep in the fridge for up to a week.
*Omit the jalapenos if you don't like spicy food. If you do like spicy foods, add more chiles.
Nutrition
Calories: 26kcal | Carbohydrates: 5.1g | Protein: 0.7g | Fat: 0.1g | Sodium: 455mg | Potassium: 130mg | Fiber: 1.5g | Sugar: 2.7g | Calcium: 28mg
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