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    Recipes » Side Dish

    Curtido (Salvadoran Spicy Slaw)

    Published: Feb 5, 2020 · Modified: Feb 10, 2020 by Marissa Stevens · 45 Comments

    Gluten FreePaleoVegetarianMediterraneanVegan

    This post may contain affiliate links.

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    Curtido spicy slaw served in a ceramic bowl

    Curtido, the spicy slaw from El Salvador, is simple to make and a perfect accompaniment for homemade pupusas! 

    curtido served in a gray ceramic bowl

    Think of Salvadoran Curtido cabbage slaw as the skinny, vivacious cousin of creamy American coleslaw. Tangy vinegar, Mexican oregano, and spicy crushed red pepper (or thinly sliced jalapeno or serrano chili) coat crunchy shreds of cabbage and carrot to create a refreshing slaw without any fat at all. (I’ve strayed a bit from tradition with this curtido recipe, swapping in crushed red pepper for the heat and scallion for white onion). 

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    • Pairs Well with These Recipes
    • How to Make Curtido
    • Recipe Video
    • Curtido (Salvadoran Spicy Slaw)
    • 💬 Comments

    Serve this as a fresh slaw just 30 minutes after you make it. Or, even better, let it sit overnight in a mason jar at room temperature for a light fermenting (like a crunchy, pickled cabbage slaw or raw sauerkraut). 

    curtido in a bowl photographed from the top

    When you make this, there is no need to make the dressing separately. Just whisk dressing ingredients together in the bottom of a large bowl, add the slaw, and toss to coat. You can serve this slaw alongside any dish you would serve traditional coleslaw or even kimchi with – its tart acidity and spicy kick are particularly excellent with rich foods.

    Aside of being the perfect condiment partner to cheese stuffed pupusas (the central american masa discs stuffed with cheese), it's also great piled onto tacos and would compliment fried chicken or fish. Or just serve it as a side dish! It's also vegan and naturally gluten free.

    Pairs Well with These Recipes

    Pupusas stacked on a white plate with curtido.
    Pupusas Recipe
    Pupusas are delicious and simple to make! Follow this pupusa recipe to make masa cakes stuffed with cheese and or your favorite meat or beans topped with curtido (spicy slaw).
    Check out this recipe
    Shrimp Tacos served on a white oval platter with extra sauce on the side.
    Shrimp Tacos
    Shrimp Tacos with lightly charred tortillas, crisp salt and pepper coated shrimp, crunchy slaw and spicy, creamy shrimp taco sauce!
    Check out this recipe

    How to Make Curtido

    Step 1: Whisk dressing ingredients (water, vinegar, kosher salt, Mexican oregano and crushed red pepper) in the bottom of a large salad bowl.

    whisking curtido dressing

    Step 3: Add cabbage, carrot and onions to dressing and toss to coat. Set aside for 30 minutes and toss again.

    tossing curtido slaw

    Step 4: Serve as a fresh slaw or pile into a canning jar, pressing down to ensure that liquid is equal or higher to the slaw. Cover and let stand at room temperature for 24 hours. Serve or refrigerate and enjoy within one week.

    packing curtido slaw into a mason jar

    Recipe Video

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    curtido slaw served in a ceramic bowl

    Curtido (Salvadoran Spicy Slaw)

    Marissa Stevens
    Curtido, the spicy slaw from El Salvador, is simple to make and a perfect accompaniment for homemade pupusas!
    5 from 14 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Salad, Side Dish
    Cuisine Central American, Salvadoran
    Servings 4 people
    Calories 27 kcal

    Ingredients
      

    • ½ cup water
    • ¼ cup white vinegar or apple cider vinegar
    • 2 teaspoons kosher salt
    • 1 teaspoon dry Mexican oregano
    • ¼ teaspoon crushed red pepper or 1 jalapeño chili, thinly sliced
    • ¼ head green cabbage finely chopped or shredded
    • 1 medium carrot shredded and peeled (optional)
    • 2 green onions thinly sliced, or white onion

    Instructions
     

    • Whisk together water, vinegar, salt, oregano, and crushed red pepper together in a large bowl. Add cabbage, carrot and green onions; toss to combine and coat evenly. Let stand 30 minutes.
    • Toss curtido again and serve as a fresh slaw or pile into a clean canning jar. Pack down in jar with a muddler or other blunt tool so that liquid is even or above the slaw. Cover and let stand at room temperature 24 hours. Serve or refrigerate for up to one week.

    Notes

    1. You can slice all of the vegetables by hand, but a food processor makes quick work of it. I use a slicing blade for the cabbage and onion and a shredding blade for the carrot. No need to wash the bowl out in between. (See video for a visual tutorial.)

    Nutrition

    Calories: 27kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1188mgPotassium: 162mgFiber: 2gSugar: 3gVitamin A: 2700IUVitamin C: 23mgCalcium: 40mgIron: 1mg
    Keyword 4th of July, Cinco de Mayo, easy, gluten free, labor day, light, low calorie, low fat, Memorial Day, vegan
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
    Curtido is a spicy slaw originating in El Salvador - it's easy to make and perfect for piling on pupusas! #coleslaw #cabbage
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    1. Janice Osborn says

      December 25, 2021 at 8:22 pm

      5 stars
      Made it. Loved it! I used slightly less Mexican oregano and a pinch of marjoram plus only one cebolla and some red onion (all suggestions from your recipe). Thank you!

      Reply
      • Marissa Stevens says

        December 27, 2021 at 8:43 am

        So glad you enjoyed this, Janice!

        Reply
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