Best 3 Curtido Salvadorean Pickled Coleslaw Recipes

**Curtido: A Salvadoran Pickled Coleslaw That Packs a Punch**

Curtido is a Salvadoran pickled coleslaw that is a staple condiment in Salvadoran cuisine, often served as an accompaniment to pupusas, tamales, and fried plantains. It is made with finely shredded cabbage, carrots, onions, and oregano, which are then pickled in a brine of vinegar, water, salt, and spices. The result is a crunchy, tangy, and flavorful slaw that adds a bright pop of flavor to any dish. Curtido is also a good source of probiotics, which are beneficial bacteria that can help support gut health. This Salvadoran curtido recipe is easy to make and can be enjoyed as a condiment or as a side dish. We also provide a spicy version of the recipe for those who like a little extra heat.

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CURTIDO (EL SALVADORAN CABBAGE SALAD)

Curtido (El Salvadoran Cabbage Salad) image

Curtido is a salad made out of cabbage and served with El Salvadoran pupusas. Stuff cooked pupusas with the curtido for a delicious treat!

Provided by Jenny

Categories Salad Coleslaw Recipes No Mayo

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

½ head green cabbage, cored and shredded
1 carrot, grated
1 quart boiling water
3 green onions, minced
1 cup distilled white vinegar
½ cup water
2 teaspoons dried oregano

Steps:

Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

Nutrition Facts : Calories 50.2 calories, Carbohydrate 11.3 g, Fat 0.3 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 47 mg, Sugar 5.7 g

CURTIDO (SALVADORAN PICKLED SLAW)

Curtido (Salvadoran Pickled Slaw) image

This is a condiment served with almost any meal in El Salvador. It goes great with tamales and pupusas!

Provided by Nahum and Brandi

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 9h20m

Yield 10

Number Of Ingredients 8

Ingredients

1 head cabbage, finely shredded
1 white onion, halved and sliced 1/4-inch thick
1 large carrot, grated
4 red bird's eye chile peppers, grated
1 ½ tablespoons salt, or to taste
3 cups boiling water
½ cup vinegar
1 tablespoon oregano

Steps:

Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
Cover and refrigerate until flavors combine, 8 hours to overnight.

Nutrition Facts : Calories 34.1 calories, Carbohydrate 7.8 g, Fat 0.2 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 1074.9 mg, Sugar 4.1 g

CURTIDO

Curtido image

Make and share this Curtido recipe from Food.com.

Provided by Valeria

Categories Vegetable

Time 2h20m

Yield 6-10 serving(s)

Number Of Ingredients 10

Ingredients

1 medium head of cabbage, chopped
2 small carrots, grated
1 small onion, sliced
1/2 teaspoon cayenne pepper or 1/2 teaspoon paprika
1/2 teaspoon oregano
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon brown sugar
1/4 cup vinegar
1/2 cup water

Steps:

Place the cabbage in boiling water for no more than one minute. Discard the water.
Put the cabbage in a large bowl and add grated carrots, sliced onion, cayenne, oregano, olive oil, salt, brown sugar, vinegar, and water.
Let chill in refrigerator at least two hours before serving.

Tips:

Use a sharp knife or mandoline to thinly slice the cabbage and carrots for a more uniform texture and quicker pickling time.
If you like spicy curtido, add a serrano or jalapeño pepper to the mix. Just be sure to remove the seeds and ribs before slicing to control the heat level.
For a tangier curtido, use more vinegar. You can also add a bit of lemon or lime juice for extra brightness.
If you don't have any oregano on hand, you can substitute another herb like thyme or marjoram.
Curtido is best when made ahead of time. This allows the flavors to meld and develop. Try to make it at least a day before you plan to serve it.
Store curtido in a tightly sealed container in the refrigerator for up to 2 weeks.

Conclusion:

Curtido is a delicious and versatile Salvadoran pickled coleslaw that is easy to make at home. It can be used as a condiment for tacos, pupusas, or other Latin American dishes. It can also be enjoyed on its own as a refreshing side dish or snack. With its bright flavors and tangy dressing, curtido is sure to please everyone at your table. ¡Buen provecho!