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: 3
Rating: 4.33
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
Salvadoran Pickled Cabbage Slaw | Curtido
Votes: 3
Rating: 4.33
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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.