Quick Curtido (Salvadoran Cabbage Slaw) Recipe

This vinegary slaw brings crunch and a hit of acid to a host of rich, long-cooked dishes that call out for brightness and texture.

By Lauren Rothman
Updated January 02, 2024
Overhead view of quick curtido in a white bowl.

Serious Eats / Lauren Rothman

Why It Works

  • A seasoned hot vinegar brine lends acidity to cabbage, onions, and carrots.
  • Quickly cooling the curtido in the refrigerator retains the crisp texture and bright, fresh color of the vegetables.
  • Lightning-quick to prepare, the curtido will only get better with age in the fridge.

What sauerkraut is to a hotdog and kimchi is to a Korean pancake, curtido is to a variety of Latin American dishes. This funky, vinegary cabbage, onion, and carrot slaw brings crunch and a hit of acid to a host of rich, long-cooked dishes that call out for brightness and texture. Traditional curtido is prepared days in advance, allowing it to develop a fermented tang, but this shortcut version—ready in only an hour—is a nice fallback when you don't have time to think ahead. Spoon it atop papusas, layer it into gorditas, or serve it with rich braises such as beef barbacoa or pork adovada.

May 2014

Recipe Details

Quick Curtido (Salvadoran Cabbage Slaw) Recipe

Prep 5 mins
Active 10 mins
Chilling Time 60 mins
Total 65 mins
Serves 10 servings
Makes 5 cups
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Ingredients

  • 1/2 small (2-pound) green cabbage, cored and very thinly sliced (about 4 cups)

  • 1/2 medium white onion, peeled and very thinly sliced (about 1/2 cup)

  • 2 carrots, peeled and shredded (about 1/2 cup)

  • 1 small jalapeño, ribs and seeds removed, minced (optional)

  • 3 tablespoons apple cider vinegar

  • 2 teaspoons sugar

  • 1 teaspoon kosher salt

Directions

  1. In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar and cook over medium heat, stirring, until salt and sugar are just dissolved. Pour brine over vegetables and toss to combine. Cover and refrigerate for 1 hour before serving (see note).

Notes

Curtido is ready within 1 hour, but improves with time. It can be stored in airtight containers in the refrigerator for up to one month.

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Nutrition Facts (per serving)
32Calories
0gFat
7gCarbs
1gProtein
×
Nutrition Facts
Servings: 10
Amount per serving
Calories32
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 141mg6%
Total Carbohydrate 7g3%
Dietary Fiber 2g8%
Total Sugars 4g
Protein 1g
Vitamin C 35mg174%
Calcium 49mg4%
Iron 0mg1%
Potassium 221mg5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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