Salvadoran Pickled Cabbage Slaw | Curtido

Makes 1 giant bowl.

Vinegar lovers unite! With very little effort you can have this Salvadoran slaw at your next barbecue or gathering. To be authentic, serve slightly “pickled” – about 1-3 days after making it. This should be vinegary and with the slightest hint of heat. Serve with pupusas.

Ingredients:

1 cabbage, cored and sliced thinly
1/2 red onion, sliced thinly
2 carrots, grated
1 tsp dried oregano
1/2 tsp red pepper flakes
1/4 cup white wine vinegar
1/8 cup olive oil
salt and pepper, to taste (I put in 2/3 tsp salt)

Method:

Time to get out all your aggression on some red onion, cabbage, and carrot. Chop, chop, chop like there’s no tomorrow. Well really… slice thinly. Chopping is a bit too coarse for this recipe.

When you’re done, mix the vinegar with olive oil, red pepper flakes and oregano. Add a little water if desired (maybe 1/8 cup) and season with salt and pepper.

Pour over the veggies.

Toss and refrigerate for 1-3 days. It gets better and better and … better. Stir once or twice a day, to ensure the seasonings get evenly mixed.

Serve cool with pupusas.

Salvadoran Pickled Cabbage Slaw | Curtido
Votes: 2
Rating: 4
You:
Rate this recipe!
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Vinegar lovers unite! With very little effort you can have this Salvadoran slaw at your next barbecue or gathering. To be authentic, serve slightly “pickled” – about 1-3 days after making it. This should be vinegary and with the slightest hint of heat. Serve with pupusas.
Servings Prep Time
1 giant bowl 15 minutes
Passive Time
1 hour
Servings Prep Time
1 giant bowl 15 minutes
Passive Time
1 hour
Salvadoran Pickled Cabbage Slaw | Curtido
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
Vinegar lovers unite! With very little effort you can have this Salvadoran slaw at your next barbecue or gathering. To be authentic, serve slightly “pickled” – about 1-3 days after making it. This should be vinegary and with the slightest hint of heat. Serve with pupusas.
Servings Prep Time
1 giant bowl 15 minutes
Passive Time
1 hour
Servings Prep Time
1 giant bowl 15 minutes
Passive Time
1 hour
Ingredients
  • 1 small green cabbage , cored and sliced thinly
  • 1/2 red onion , sliced thinly
  • 2 carrots , grated
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 cup white wine vinegar
  • 1/8 cup olive oil
  • salt
  • pepper
Servings: giant bowl
Units:
Instructions
  1. Add cabbage, onion, and carrots to a large bowl
  2. Mix the vinegar with olive oil, red pepper flakes and oregano. Add a little water if desired (maybe 1/8 cup) and season with salt and pepper.
  3. Pour over cabbage mixture and toss. Tastes better with time - let rest in the fridge from 1 hour up to 8 hours.

10 Comments

  1. Sean Alford says

    Killer slaw recipe. I am using this alongside chorizo stuffed quail that I’m marinating “al Pastor” style as my entry in the exotic food category in the 2012 Memphis in May World Championship BBQ competition. This contest is considered by many to be the “Super Bowl” of cooking competitions. Thanks for the help and wish me luck this Friday.

  2. Why does the recipe say “for 1 to up to 8 hours” but in the method it says three days?

    • Shawnee says

      Hi Mike! For an “authentic”, pickled Curtido, you can leave it at room temperature (or in the fridge) for 1-3 days. For a quick slaw, 1-8 hours is sufficient 😉

  3. I make a similar one with white distilled vinegar, but all mine has is cabbage, carrot, green pepper , vegetable oil and the distilled vinegar and salt and pepper. One to two days in fridge adds more flavor. Your looks very good, I will make some. What’s the flavor difference between distilled white and white wine vinegar?

  4. Sal Monela says

    This recipe will be ruined by the kind of carrots that you can usually get in a typical grocery store. Even if you peel them, they taste and smell like dank moldy cellar. Get some at a farmer’s market if they smell alright or raise them yourself if you can.

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