This post may contain affiliate links. Please read our disclosure policy.
Curtido, the spicy slaw from El Salvador, is simple to make and a perfect accompaniment for homemade pupusas!
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).
Table of Contents
Ingredients You Need to Make Curtido
- Water: ideally filtered water
- Vinegar: white vinegar or apple cider vinegar
- Kosher Salt
- Dried Oregano: ideally dried Mexican oregano
- Crushed Red Pepper Flakes: or fresh jalapeño chili
- Green Cabbage: look for a firm head of cabbage that’s heavy for its size
- Fresh Carrot: no limp carrots here, they need to be fresh and firm enough to shred
- Green Onions: or white onion
For Even More Flavor, Do This
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).
Recipe Tip
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.
Pair With
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 Shrimp Tacos and would compliment fried chicken or fish. Or just serve it as a side dish! It’s also vegan and naturally gluten free.
How to Make Curtido
Whisk dressing ingredients (water, vinegar, kosher salt, Mexican oregano and crushed red pepper) in the bottom of a large salad bowl.
Add cabbage, carrot and onions to dressing and toss to coat. Set aside for 30 minutes and toss again.
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.
Curtido (Salvadoran Spicy Slaw)
Video
Ingredients
- 1/2 cup water
- 1/4 cup white vinegar or apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon dry Mexican oregano
- 1/4 teaspoon crushed red pepper or 1 jalapeño chili, thinly sliced
- 1/4 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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve tried numerous online Curtido recipes, and this one is simply the best!
That is wonderful to hear, Jane!
Loved this! I’ve been craving curtido from a pupusaria that’s 3 hours away, so I decided I’d try on my own. I doubled the recipe and used jalapeño. Craving solved!! It tastes just like the restaurant. I ate a LOT with a tamal then had a 16oz can and 4oz can to snack on the rest of the week. Thanks for sharing <3
This is so great to hear, Kay! I’m glad you’re enjoying the recipe/
Came out great. Used regular onion. Dried chili flakes. Great snack. I will have some, next to spaghetti tonight
So glad you enjoyed this, Michael!
Could you tell me if I can just keep adding more veggies, vinegar and spices to the original curtido, or should I just start it from scratch?
You can certainly add more vinegar, spices and veggies, pressing down the veggies so they’re covered in brine. I like to enjoy mine within a week or so (as it continues to get stronger).
This to me is good with everything!! Sometimes I add honey and lime or extra chili peppers- and to save a little time I use a bag of slaw instead of slicing up a whole cabbage, carrot, etc…then I just add my sliced onion and jalapeño to that. So great! So versatile!
Hi Jessica! I’m so glad you’re enjoying this recipe and adding your own twists.
I’ll be making a big jar of this to have at the ready for tacos, sandwiches, wraps, etc. Love it! 🙂 ~Valentina
This is the first I’ve heard of Curtido, but I’m definitely intrigued! I do love coleslaw, and your description of Curtido as coleslaw’s cousin is perfect. 🙂 Now the real question – how will this work next to pulled pork or smoked brisket? Time to find out!!
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!
So glad you enjoyed this, Janice!
We have an authentic Salvadoran restaurant in our town and they serve pupusas w/curtido on the side. I have been longing to make the curtido myself and your recipe is great. All the ones I have found in stores are far too spicy, and like my spice about medium. I find that leaving the jalapeño in makes it very close to the restaurant’s recipe; I just take out some of the seeds and ribs of the jalapeño to make it less spicy. Although I have a supplier for my pupusas, I am going to try your recipe too.
So glad you enjoyed this slaw, Libelle! Thank you for coming back to let me know!
I made this yesterday. I used half apple cider vinegar and half white vinegar. Next time I will use only white vinegar. It was a bit too tangy and tasted mostly like apple cider vinegar. 🙁 still ok on top of the pupusas though.
My husband loves spicy and fermented foods. It took a special trip to a distant grocery that sold Curtido in their fresh deli. Checking online this week, we couldn’t find it anywhere. This recipe looks like if I make it regularly we could have more and less fermented (more and less peppered, too!) versions in the fridge all the time! And with some leftover shredded pork from last night, I think I’ll be making a double batch of Curtido today, and try some yummy pupusas tomorrow. I am so glad to have discovered your site on our search to help my husbands cravings.
What a sweet comment, Wendy! Thank you. I hope that you and your husband love this curtido!
I’ve never had Salvadoran Curtido, but I’m a huge fan of cabbage slaw, especially if it’s spicy!! This looks so refreshing and delicious! I will absolutely be trying this one as soon as the weather warms up a bit – I have a feeling this will become a go-to side this spring and summer!!
I love to hear that, Cheyanne! It’s a regular around here in the spring and summer. Hope you enjoy!
We love a good homemade slaw! So fresh and crunchy! This will surely be showing up on my table!!
Yay! I love to hear that, Annie!