Curtido
Ingredients
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- 1 pounds green cabbage – cored and thinly sliced (~0.5 medium green cabbages)
- 1 1/2 cups carrot – peeled and shredded
- 1 cups white onion – thinly sliced (~1 medium white onion)
- 1 cups distilled white vinegar
- 1 cups water
- 2 teaspoons kosher salt
- 1 teaspoons granulated sugar
- 1 teaspoons dried Mexican oregano – crushed between fingers
- 1/2 teaspoons red pepper flakes
Instructions
1. Combine the green cabbage, carrot, and white onion in a large, heatproof bowl.
2. In a small saucepan, bring the distilled white vinegar, water, kosher salt, granulated sugar, dried Mexican oregano, and red pepper flakes to a bare simmer over medium heat, 1–2 minutes, stirring to dissolve the seasonings.
3. Immediately pour the hot brine over the vegetables and toss well, then pack into a clean 1-quart jar or nonreactive container, pressing so the vegetables are submerged.
4. Let cool to room temperature, 20–30 minutes, then cover and refrigerate until the cabbage is slightly softened and tangy, at least 2 hours and up to 24 hours before serving.
5. Serve cold or at cool room temperature, keeping vegetables submerged in the brine; refrigerate leftovers and use within 2 weeks.
Curtido is a bright, tangy Salvadoran cabbage slaw with a lightly pickled bite and a hint of heat. Shredded cabbage, carrots, and onion soak in a seasoned vinegar brine, softening slightly while staying crisp. Mexican oregano lends an herbal, citrusy note, and a touch of chile adds warmth without overwhelming the palate.
Traditionally served alongside pupusas, curtido cuts through richness and refreshes each bite. It likely reflects a blend of Indigenous preservation practices and Spanish-influenced pickling, evolving into a national staple. Today, you’ll find it at comedores and street stalls across El Salvador and in Salvadoran communities abroad, ranging from quick-pickled versions to lightly fermented styles.