A Salvadoran cabbage slaw with carrot, onion, oregano, vinegar, and a lightly fermented tang.
20 min prep 5 min cook
Keeps the screen on · step-by-step guide · built-in timer
Finely shred the white cabbage, grate the carrots, and thinly slice the onion.
Pour the hot water over the cabbage, wait 2 minutes, then drain.
Put the cabbage, carrots, and onion in a large jar.
Whisk together the grape vinegar, oregano, salt, and black pepper.
Pour the vinegar mixture over the vegetables and mix while pressing down.
Rest the curtido in the refrigerator for at least 2 hours so the acidity balances.
💡 Tip: Pour hot water over the cabbage and drain it right away; the raw toughness softens while the slaw stays pickle-crisp.
🍽️ Serving suggestion: Serve curtido as a tangy garnish beside bean pupusas, fried yuca, or chickpea fritters.
~70
kcal calories
2
g protein
12
g carbs
2
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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