Curtido – A Salvadorian salad

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Curtido – A Salvadorian salad

A refreshing, colorful and spicy salad made with raw cabbage, that will complement any tacos, char grilled burgers or even pupusas with a nice kick.
Servings 10 people
Prep Time 20 mins
Total Time 1 hr 20 mins

Equipment

  • cutting board
  • large bowl
  • large jars
  • cheese grater
  • mandolin

Ingredients

  • 1/2 cabbage green
  • 1/2 cabbage purple
  • 2 onions medium, yellow or Walla Walla
  • 1 onion medium, white
  • 3 peppers Serrano
  • 3 peppers spicy, habanero or other chilies of choice
  • 2 carrots medium
  • 1 tbsp sugar granulated
  • 3 tbsp salt or to taste
  • 1 tbsp oregano dry
  • 3/4 cups vinegar apple cider

Instructions

  • Gather your ingredients.
    Ingredients gathered on the table.
  • Wash all the vegetables and dry; start by cutting the cabbages in half, remove the core and shred finely using the mandolin; place in a large bowl.
    1/2 cabbage, 1/2 cabbage
    Purple cabbage and green cabbage shredded and placed in a large bowl.
  • With the help of a cheese grater, large holes, shred the carrots and place in the bowl.
    2 carrots
    Shredded carrots added to the bowl.
  • Slice the onions and the Serrano peppers very finely; place them in the bowl.
    2 onions, 3 peppers, 1 onion
    Yellow spicy chilies added to the bowl.
  • Cut the chilies in half, remove the seeds and slice finely; place them in the bowl
    3 peppers
    Yellow spicy chilies added to the bowl.
  • Sprinkle the sugar, salt, vinegar and oregano; mix well and set aside, covered with plastic wrap for at least 20 minutes or until the cabbae is wilted.
    1 tbsp sugar, 3 tbsp salt, 1 tbsp oregano, 3/4 cups vinegar
    Dressing ingredients added to the bowl.
  • Serve right away or place in jars and store in the fridge; this salad will last about 1 week (and it will taste better and better)
    Curtido placed in a large jar.

Notes

This colorful salad is so easy to prepare and it stores for many days in the refrigerator, getting better and better each day.
The acidity provided by the apple cider vinegar makes it tangy but not overly acidic. It’s also quite spicy and it’s perfectly fine to adjust the amount of the peppers and chilies.
I would recommend it on tacos, especially fish tacos and also char-grilled burgers, spiedini, or pupusas and it’s also great instead of a traditional green salad.
This recipe was inspired to me by my mother-in-law’s heritage. She’s originally from San Salvador where this salad is a traditional side dish.
I make this salad very often for my family all year round. Everyone loves it and it usually doesn’t last very long. I like to serve it with fish tacos or smoked carnitas and queso fresco sprinkled on it. 
Calories: 65kcal
Course: Side Dish
Cuisine: Latin American
Keyword: cabbage salad, cabbage salad recipe, Curtido, ethnic recipe, how to make curtido, how to make cabbage salad, healthy side dish, keto friendly, low carb, salad, Salvadorian salad

Nutrition

Calories: 65kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2122mg | Potassium: 374mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2400IU | Vitamin C: 94mg | Calcium: 66mg | Iron: 1mg

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