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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 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.
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.
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
Thank you, Valentina! I hope you give the pupusas a try too!
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!
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. 🙂
Yep, definitely will be trying this homemade slaw soon. Perfect addition to many dishes as toppings or a side dish. Tangy, crunchy perfection!
Woohoo! I think you’ll love it, Kevin. And I bet you and David would like it even more with kicked up spice!
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!
Perfect! Thank you, Mary Ann! I hope you love it.
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!
Excited for you to try this, Leanne!
Oh, how I love slaws!! Your spicy slaw sounds perfect for a mid-winter salad!
Thanks so much, Liz!
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!
I love how you think, Katherine! This slaw would be perfect with rich dishes like ribs and pulled pork!
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??
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!
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!!
Love to hear that, Dawn!
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 .
I’m so happy to hear this! Thank you for coming back to let me know!
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.
Now you have me curious too, Pamela. Could it be Marjoram?
The herb could be cilantro
Could it be epazote?
I bet you’re right, JM!
When you make it for pupusas you would originally make it a day in advance to brine in the flavor this is best
What kind of vinegar are you using? Recipe just states “vinegar”
Thanks!
Hi Leigh Ann! I use white vinegar – I’ll update the recipe to specify it. Thank you!
nice post
Thanks, Maria. 🙂
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! 🙂
Exactly, David – goopless coleslaw. 😉 Perfect for January when we’re all rubbing our bellies after the holidays and ready to eat something LIGHT! 🙂