A tangy, crunchy curtido (Salvadoran slaw) is the perfect companion to pupusas. Made with fresh cabbage, carrots, and onions, it’s simple to prepare and adds a zesty, refreshing balance to rich dishes.
Its lightly fermented flavor brings just the right amount of acidic brightness, making it ideal not only for pupusas but also for sandwiches or any dish that needs a flavorful, crunchy boost.
This curtido recipe is one I turn to time and time again—it’s simple, delicious, and always a crowd-pleaser. I hope it becomes a favorite in your home, just like it is in ours!
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🛒 Ingredients You’ll Need
See recipe card for quantities.
- Vinegar: Adds tanginess and helps lightly ferment the vegetables for a zesty flavor.
- Water: Balances the acidity of the vinegar.
- Sugar: Provides a touch of sweetness to balance the tangy and spicy flavors.
- Salt: Enhances the overall flavor and aids in preserving the vegetables.
- Cabbage: The base ingredient, providing crunch and texture.
- Onion: Adds sharpness and a subtle sweetness to the mix.
- Carrot: Brings a hint of natural sweetness and vibrant color.
- Jalapeño: Adds a mild heat for extra flavor.
- Oregano: Infuses a subtle earthy and herbal note.
👩🍳 How to Make Curtido
Note: Full instructions are provided in the recipe card below.
- Whisk vinegar, water, sugar, and salt in a large bowl until dissolved.
- Add cabbage, onion, carrot, jalapeño, oregano, red pepper flakes, and bay leaf; toss to combine.
- Cover and refrigerate for 1–24 hours before serving.
🫙 Storage, Make Ahead, & Freezing
- Storage: Store curtido in an airtight container in the refrigerator for up to 1 week. Stir before serving.
- Make Ahead: Curtido tastes better when made ahead! Prepare it 1 day in advance to let the flavors meld.
- Freezing: Freezing is not recommended as it affects the texture and flavor.
📝 Camila's Tips & Variations
- Balance the Flavors: Taste the curtido after it marinates and adjust the salt, sugar, or vinegar to taste.
- Quick Softening Tip: Add cabbage to a bowl, pour boiling water over it, and let steep for 30–60 seconds. Rinse under cold water, drain, and return to the bowl. Mix in carrots, onion, and jalapeños, then pour in the prepared dressing and stir.
- Make it Spicier: Add more jalapeños or substitute with serrano peppers for extra heat.
- Herbal Twist: Add 1 cup of fresh cilantro for a fresh, vibrant flavor.
- Color Boost: For a more colorful curtido, add thinly sliced red bell peppers or radishes.
- Plan Ahead: If making pupusas, prepare the curtido first. As the slaw sits, the vinegar, salt, and sugar soften the cabbage and enhance its flavor.
🤔 Frequently Asked Questions
Why is my curtido too sour?
You may have added too much vinegar. Try balancing it with a small amount of sugar or diluting the mixture with a little water.
Can I use red cabbage instead of green cabbage?
Yes, red cabbage works great and adds vibrant color, though the flavor will be slightly sweeter.
Can I add other vegetables to curtido?
Definitely! Thinly sliced radishes, bell peppers, or even cucumber can be added for extra crunch and variety.
See More Salvadoran Recipes:
📖 Recipe
Curtido (Salvadoran Pickled Cabbage)
A tangy, crunchy curtido (Salvadoran slaw) is the perfect companion to pupusas. Made with fresh cabbage, carrots, and onions, it’s simple to prepare and adds a zesty, refreshing balance to rich dishes.
Ingredients
- ½ head cabbage , shredded, cored, and sliced thin (about 6 cups)
- 1 large carrot , peeled and shredded
- 1 small yellow or red onion , thinly sliced
- 1 cup rice, distilled or cider vinegar
- ½ cup water
- 2 teaspoons kosher salt (adjust to taste)
- 1 tablespoon sugar
- 2 teaspoons dried Mexican oregano
- 1 teaspoon red pepper flakes, optional ( to taste)
- 1 Bay leaves
- 1 fresh jalapeño, stemmed, unseeded or seeded, and thinly sliced or minced , or 2 pickled jalapeño
Instructions
- In a large bowl, whisk together vinegar, water, sugar, and salt until the sugar is dissolved.
- Add the cabbage, onion, carrot, jalapeño, oregano, red pepper flakes, and bay leaf, and toss to combine. Cover and refrigerate for at least 1 hour or up to 24 hours before serving.
Notes
Storage, Make Ahead, & Freezing
- Storage: Store curtido in an airtight container in the refrigerator for up to 1 week. Stir before serving.
- Make Ahead: Curtido tastes better when made ahead! Prepare it 1 day in advance to let the flavors meld.
- Freezing: Freezing is not recommended as it affects the texture and flavor.
Nutrition Facts
Curtido (Salvadoran Pickled Cabbage)
Amount per Serving
Calories
21
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.03
g
0
%
Polyunsaturated Fat
0.04
g
Monounsaturated Fat
0.02
g
Sodium
132
mg
6
%
Potassium
105
mg
3
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
963
IU
19
%
Vitamin C
15
mg
18
%
Calcium
27
mg
3
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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