The Pupusa series, Episode 1: El Curtido Salvadoreño (Salvadoran Cabbage Slaw)

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We always keep a batch of curtido on hand, we eat it with everything!

Curtido is an integral part of the Salvadoran cuisine, it's commonly known as a topping for pupusas, However, it serves as a topping or side for many Salvadoran dishes. The best way that I can translate what curtido means in English would be with the word "pickled."

What is Curtido Salvadoreño? (What is Salvadoran cabbage slaw?)

Curtido Salvadoreño is a pickled slaw made with green cabbage, carrots, onions an pickled in a vinegar and water mixture. It's typically made and left to pickle (curtirse) for a few hours or over night before you eat it. It's tangy, crunchy and provides a great balance when eating it with savory dishes. Curtido can be a side or a topping on pupusas, pastelitos, yuca frita, etc. When used as a topping is normally accompanied by a fresh homemade tomato sauce.

How to make Curtido Salvadoreño? (How to make Salvadoran cabbage slaw?)

No curtido is the same! The main typical ingredients are listed below but many get creative and additional toppings such as peppers for spice. I've eaten curtidos with cauliflower, habanero, cucumbers, whole jalapeños, big pieces of carrots, etc. Use this recipe as your base and experiment to your liking.

Ingredients

• 1 green cabbage

• 1-2 carrots

• 1 red onion - You can substitute this for your preferred onion

• 1 jalapeño - this is optional. You can also add any pepper you want such as Serrano or habanero to meet your desired spice level.

• 1/2 cup of vinegar

• 2 cups water

• 1- 2 tbsp salt

• 1 tbsp dried oregano
  

Instructions

1. Prep your area, you will need:

   1. big mixing bowl

   2. cutting board

   3. knife

   4. grater

   5. peeler

   6. glass storage with lid

2. Prep all of your vegetable:

   1. Start with the cabbage. Take off any leaves that are dry or seem damaged and wash the cabbage. Cut the cabbage in half starting from the trunk and through the middle. Shred the cabbage as thinly as possible and place in the mixing bowl.

   2. Peel the carrots, grate them and add to mixing bowl

   3. Cut your onion into thin slices and add to mixing bowl

   4. Cut any additional vegetables or peppers and add to mixing bowl.

3. Add the salt and oregano to the mixing bowl and start mixing it with your hands. As you mix you will squeeze excess water from the vegetables. This will cause a reduction in volume. Taste test and add more salt or oregano to taste.

4. Mix your white vinegar and water separately.

5. Grab your glass container where you will be storing the curtido and fill it up with the vegetable mix. Leave enough room for the liquid and add in the vinegar/water mixture to fill up the container. If there still space add more water. Put the lid on and store in the refrigerator until you're ready to serve.