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    Recipes » Side Dish

    Curtido (Salvadoran Spicy Slaw)

    Published: Jul 31, 2022 by Marissa Stevens · 49 Comments

    Gluten FreePaleoVegetarianMediterraneanVegan

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    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). 

    Jump to:
    • Ingredients You Need to Make Curtido
    • For Even More Flavor, Do This
    • Recipe Tip
    • Pair With
    • How to Make Curtido
    • Recipe Video
    • Curtido (Salvadoran Spicy Slaw)
    • 💬 Comments

    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). 

    curtido in a bowl photographed from the top

    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.

    whisking curtido dressing

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

    tossing curtido slaw

    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 15 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.

    More Side Dishes

    • Roasted Green Beans and Potatoes
    • Garlic Butter Sauce
    • Green Beans and Mushrooms
    • Sweet Potato Hash Browns

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      Recipe Rating




    1. Libelle says

      September 15, 2021 at 4:09 pm

      5 stars
      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.

      Reply
      • Marissa Stevens says

        September 17, 2021 at 9:25 am

        So glad you enjoyed this slaw, Libelle! Thank you for coming back to let me know!

        Reply
    2. Melissa says

      August 27, 2021 at 6:50 am

      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.

      Reply
    3. WendyH says

      July 11, 2020 at 9:13 am

      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.

      Reply
      • Marissa Stevens says

        July 12, 2020 at 3:58 pm

        What a sweet comment, Wendy! Thank you. I hope that you and your husband love this curtido!

        Reply
    4. Cheyanne @ No Spoon Necessary says

      February 24, 2020 at 2:47 pm

      5 stars
      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!!

      Reply
      • Marissa Stevens says

        February 24, 2020 at 4:26 pm

        I love to hear that, Cheyanne! It's a regular around here in the spring and summer. Hope you enjoy!

        Reply
    5. annie@ciaochowbambina says

      February 10, 2020 at 8:42 am

      5 stars
      We love a good homemade slaw! So fresh and crunchy! This will surely be showing up on my table!!

      Reply
      • Marissa Stevens says

        February 10, 2020 at 12:55 pm

        Yay! I love to hear that, Annie!

        Reply
    6. gregory anderson says

      February 09, 2020 at 4:34 pm

      I've got to try your recipe, being a fan of the dish and looking hard for a better recipe than I have currently. Just as an aside Mexican oregano and Marjoram are basically the same thing. And regular Italian Oregano is not even a kissing cousin of Mexican Oregano. Living in Texas it is interesting to see the Texan myths about food, including regarding No beans Texas chili. There were purveyors of Texas Chili in Texas late 19th century (~1870) who sold it in a brick shaped tin which you'd break up/saw off and then add water in a skillet to cook. That had meat and beans.

      I was wondering if that green the person up in Canada asked about could be Achiote.

      Reply
      • Marissa Stevens says

        February 10, 2020 at 12:07 pm

        Thank you for a great comment, Gregory! Interesting about the 'Texas Chili bricks' - that's new to me! Mexican Oregano really does make a difference in dishes.

        Reply
    7. Valentina says

      February 07, 2020 at 12:06 pm

      5 stars
      I can think of so many things I'd love to serve with this deliciousness. And now of course I'm off to check out your Papusas recipe. YUM! 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        February 10, 2020 at 12:55 pm

        Thank you, Valentina! I hope you give the pupusas a try too!

        Reply
    8. Ben @ Havocinthekitchen says

      February 07, 2020 at 11:35 am

      5 stars
      How interesting! I am absolutely not familiar with Salvadoran cuisine, and I am not into overly spicy food either, but this slaw looks delicious! With some adjustments to the spicy part, I’d certainly enjoy this side!

      Reply
      • Marissa Stevens says

        February 10, 2020 at 12:57 pm

        Thanks, Ben! It's so crunchy and refreshing. The spice is easy to control and you can omit the crushed red pepper / jalapeño completely if you prefer. 🙂

        Reply
    9. Kevin says

      February 07, 2020 at 11:09 am

      5 stars
      Yep, definitely will be trying this homemade slaw soon. Perfect addition to many dishes as toppings or a side dish. Tangy, crunchy perfection!

      Reply
      • Marissa Stevens says

        February 10, 2020 at 12:57 pm

        Woohoo! I think you'll love it, Kevin. And I bet you and David would like it even more with kicked up spice!

        Reply
    10. Mary Ann | The Beach House Kitchen says

      February 07, 2020 at 10:59 am

      5 stars
      How easy is this Marissa?! And with Lent just around the corner, this would be the perfect side for Friday fish dinners! So much flavor. I can't wait to give your recipe a try!

      Reply
      • Marissa Stevens says

        February 10, 2020 at 12:58 pm

        Perfect! Thank you, Mary Ann! I hope you love it.

        Reply
    11. Leanne says

      February 07, 2020 at 2:32 am

      5 stars
      We love a good homemade slaw!. I'm not much into the creamy versions, so the ingredients in this one really work for me. And I know my hubby will enjoy the spicy kick!

      Reply
      • Marissa Stevens says

        February 10, 2020 at 12:58 pm

        Excited for you to try this, Leanne!

        Reply
    12. Liz says

      February 06, 2020 at 5:52 pm

      5 stars
      Oh, how I love slaws!! Your spicy slaw sounds perfect for a mid-winter salad!

      Reply
      • Marissa Stevens says

        February 10, 2020 at 12:58 pm

        Thanks so much, Liz!

        Reply
    13. Katherine | Love In My Oven says

      February 06, 2020 at 1:24 pm

      5 stars
      I definitely need to try this recipe, Marissa! We love slaw, especially with ribs or pulled pork. My hubby and I also LOVE spice, so we would really enjoy this. The kids on the other hand...well they can just have cucumber slices, haha!

      Reply
      • Marissa Stevens says

        February 10, 2020 at 12:59 pm

        I love how you think, Katherine! This slaw would be perfect with rich dishes like ribs and pulled pork!

        Reply
    14. David @ Spiced says

      February 06, 2020 at 5:02 am

      5 stars
      I remember when you posted this previous, and I told myself, "I should make that." Well I clearly got distracted as I didn't get around to making it...but then I opened my inbox and said the exact same thing today. I do like cole slaw, so I assume I'll like this, too. I wonder if it would go well as a topping on sandwiches??

      Reply
      • Marissa Stevens says

        February 10, 2020 at 1:00 pm

        Such a great idea to use this on sandwiches, David! Particularly any with strong flavored, cured meats (like an Italian grinder). Would be SO good!

        Reply
    15. Dawn - Girl Heart Food says

      February 06, 2020 at 4:25 am

      5 stars
      I have every ingredient on hand right now to make this.....so you know I'm gonna 😉 Looks and sounds super fresh and delicious, Marissa! I could eat just this for lunch and be quite happy!!

      Reply
      • Marissa Stevens says

        February 10, 2020 at 1:00 pm

        Love to hear that, Dawn!

        Reply
    16. German Lopez says

      September 12, 2019 at 9:06 am

      I made your Pupusaas on Aug 25th and the were delicious so I made the Curtido today Sept 12th so i can make your Pupusas again tomorrow and have Curtido with them. Last time I made the Pupusas with BBQ Pork and Mozzarella Cheese. I love them . Thank You .

      Reply
      • Marissa Stevens says

        September 13, 2019 at 1:50 pm

        I'm so happy to hear this! Thank you for coming back to let me know!

        Reply
    17. Pamela Loughton says

      August 12, 2019 at 1:54 pm

      Hi Marissa,

      I just had a slaw similar to this at a new-to-me Latin restaurant in London Ontario Canada. Amazing and perfect to cut the dense long cooked flavours on the plate. I’m in love. I’m wondering something ... there is a green herb used in Latin cooking (I’m told in stews and many other things) that I think they used in the slaw. Can you think of what that herb might be? I can’t remember the name of it, I have a bag of it dried and the leaves are flatter and longer than the oregano but wider than say a tarragon leaf. When I bought it at my local Latin market he said he couldn’t keep in in the store when he had it. Silly me for not writing it down that day. Fingers crossed this rings a bell for you ... thanks in advance.

      Reply
      • Marissa says

        August 12, 2019 at 4:28 pm

        Now you have me curious too, Pamela. Could it be Marjoram?

        Reply
      • Margot says

        October 28, 2019 at 7:29 am

        The herb could be cilantro

        Reply
      • JM says

        January 20, 2020 at 8:17 am

        Could it be epazote?

        Reply
        • Marissa Stevens says

          January 21, 2020 at 1:51 pm

          I bet you're right, JM!

          Reply
    18. Yesenia Garcia-Miao says

      November 11, 2018 at 11:12 am

      When you make it for pupusas you would originally make it a day in advance to brine in the flavor this is best

      Reply
      • Leigh Ann says

        March 28, 2019 at 1:57 pm

        What kind of vinegar are you using? Recipe just states "vinegar"

        Thanks!

        Reply
        • Marissa says

          March 29, 2019 at 12:01 pm

          Hi Leigh Ann! I use white vinegar - I'll update the recipe to specify it. Thank you!

          Reply
    19. MariaMay says

      February 24, 2018 at 12:36 am

      nice post

      Reply
      • Marissa says

        February 25, 2018 at 11:37 am

        Thanks, Maria. 🙂

        Reply
    20. David @ Spiced says

      December 14, 2017 at 5:01 am

      5 stars
      This slaw does indeed sound quite delicious! You're right that it's reminiscent of traditional American cole slaw, but the flavors sound amazing...and it's not goopy with mayo like so many of those storebought cole slaws. In fact, this might just need to show up here soon! 🙂

      Reply
      • Marissa says

        December 15, 2017 at 2:58 pm

        Exactly, David - goopless coleslaw. 😉 Perfect for January when we're all rubbing our bellies after the holidays and ready to eat something LIGHT! 🙂

        Reply
    Newer Comments »

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