Curtido
A lightly fermented, vinegar-forward cabbage, carrot, and onion slaw served alongside pupusas to cut their richness. It's tangy, crunchy, and quick to prepare.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 40 kcal
Equipment
- •Large bowl
- •Jar with lid
Nutrition
Per serving, approximate
- Calories
- 40 kcal
- fat
- 0
- carbs
- 8
- protein
- 1
- calories
- 40
Instructions
- 1
Put the shredded cabbage, carrot, and onion in a large bowl. Toss them together.
- 2
Whisk the vinegar, water, oregano, salt, and red pepper flakes together.
- 3
Pour the vinegar mixture over the vegetables. Toss everything well to coat.
- 4
Pack the vegetables into a jar. Press down firmly so the liquid completely covers them.
- 5
Let it sit at room temperature for at least 2 hours. For the best flavor, refrigerate it overnight.
- 6
Drain off a little liquid before serving. Enjoy it alongside pupusas (stuffed corn flatbreads).
Chef's tips
Let the curtido rest for at least a few hours or overnight. This allows the flavors to soften and blend nicely.
Storage
Refrigerate in a sealed jar up to 2 weeks.
Reheating
Serve cold; not reheated.
Common mistakes to avoid
- •Serving it right away without resting, which leaves the flavor tasting too sharp and raw
- •Shredding the cabbage too thick, making it tough to eat with pupusas
Serving suggestions
Cooked Curtido?
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