Curtido
Curtido is a bright, crunchy Salvadoran slaw made with finely shredded cabbage, carrots, and onion, lightly pickled with vinegar and seasoned with oregano and salt. Often served alongside pupusas, this quick-pickled topping adds freshness, acidity, and texture to rich or savory dishes.It’s easy to make, requires no cooking, and gets better as it sits. Whether you’re using it for a traditional Salvadoran spread or to add zing to tacos, rice bowls, or sandwiches, curtido is a versatile must-have.
Equipment
Ingredients
- 1/2 medium green cabbage, finely shredded
- 1 medium carrot, shredded
- 1/8 white onion, finely sliced
- 3 tsp dried oregano
- 3 tbsp apple cider or white vinegar
- 1 tbsp water
- Salt, to taste
Instructions
- In a large mixing bowl, combine all the ingredients and toss thoroughly until evenly mixed.
- Let the curtido sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
- Serve as a fresh, tangy topping for pupusas, tacos, or grilled meats. Store leftovers in the fridge in an airtight container for up to 5 days.
Notes
Making curtido for a crowd? Double the recipe for 12 – 16 servings
For a milder onion flavor, soak the sliced onion in cold water for 5 – 10 minutes before mixing
Curtido tastes even better the next day after chilling overnight in the fridge
Use a mandoline or food processor for ultra-thin, even shreds
For a milder onion flavor, soak the sliced onion in cold water for 5 – 10 minutes before mixing
Curtido tastes even better the next day after chilling overnight in the fridge
Use a mandoline or food processor for ultra-thin, even shreds
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