How to Make Curtido: Authentic Salvadoran Cabbage Slaw Recipe

This no-cook condiment is quick to make and improves as it rests. Serve it with pupusas, tacos, rice bowls, or sandwiches to add a zesty contrast to heavier flavors.

• ▢ 1/2 medium green cabbage, finely shredded
• ▢ 1 medium carrot, shredded
• ▢ 1/8 white onion, finely sliced
• ▢ 3 tsp dried oregano
• ▢ 3 tbsp apple cider or white vinegar
• ▢ 1 tbsp water
• ▢ Salt, to taste

• Combine the shredded cabbage, shredded carrot, and thinly sliced onion in a large mixing bowl. Add the dried oregano, vinegar, water, and a pinch of salt.
• Toss everything thoroughly until the vegetables are evenly coated and the seasonings are distributed.
• Let the curtido sit at room temperature for at least 30 minutes before serving so the flavors can meld. For best results, chill for a few hours or overnight.
• Serve as a bright, tangy topping for pupusas, tacos, grilled meats, or sandwiches. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes