If you enjoy meals that balance rich flavors with something fresh and crisp, Traditional Salvadoran Curtido is a recipe worth learning. This cabbage-based slaw is simple, naturally gluten-free, and deeply connected to everyday eating in El Salvador. It is not meant to stand alone, but to support and elevate the dishes around it.
Curtido is especially approachable if you cook for people with different dietary needs. It is vegan, vegetarian, and gluten-free by default, with ingredients you can find in most grocery stores. Once you understand how it works, you can adjust it to suit your taste, your schedule, and the meals you serve most often.
A brief background on curtido
Curtido comes from El Salvador, where it is traditionally served with pupusas. In Salvadoran households and restaurants, curtido is a constant presence at the table. It is not considered optional, because it plays a practical role in the meal.
Pupusas are thick corn cakes filled with cheese, beans, or meat, and they are rich and filling. Curtido adds acidity and crunch, which keeps each bite balanced. Over time, families developed different methods of making curtido, including a quick vinegar-based curtido and a slower, naturally fermented cabbage slaw. Both approaches are traditional and still widely used today.
What you’ll make
A crunchy, tangy Salvadoran cabbage slaw traditionally served with pupusas, and also used as a topping or side for tacos, bowls, grilled meats, and fried fish.
Yield
About 4 cups, serves 4 to 6 as a condiment
Prep time
15 minutes
Rest or ferment time
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Vinegar-based curtido: 30 minutes to overnight
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Fermented cabbage slaw: 2 to 5 days
Diet notes
Naturally gluten-free, vegan, and vegetarian
Ingredients (base curtido)
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1/2 to 1 medium head green cabbage, finely shredded
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1 to 2 carrots, shredded (optional)
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1/2 white onion, thinly sliced, or 3 to 4 green onions
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2 teaspoons dried Mexican oregano
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2 teaspoons kosher salt
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1 jalapeño or serrano, thinly sliced or diced (optional), or 1/4 teaspoon red pepper flakes
Vinegar-based curtido (quick version)
Additional ingredients
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1/2 cup filtered water
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1/4 to 1/2 cup white vinegar or apple cider vinegar
Instructions
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In a large bowl, whisk together water, vinegar, salt, oregano, and chili flakes if using.
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Add cabbage, carrots, and onion, then toss until everything is evenly coated.
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Let the slaw sit for about 30 minutes, then toss again and adjust seasoning to taste.
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Serve immediately, or refrigerate for a few hours to let the flavors settle.
This vinegar-based curtido is ideal when you want something fresh and fast. It delivers the familiar tang associated with pupusas and curtido without waiting days for fermentation. The flavor continues to mellow as it rests in the fridge.
Storage
Store vinegar-based curtido in an airtight container in the refrigerator for up to one week.
Fermented cabbage slaw (traditional ferment)
This fermented cabbage slaw develops its tang naturally through salt and time rather than vinegar. The flavor deepens gradually, and the slaw keeps much longer in the refrigerator. Many people prefer this version for its complexity and probiotic benefits.
Instructions
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In a large bowl, combine cabbage, carrots, onion, oregano, salt, and chile if using. Mix well.
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Let the mixture rest for 20 to 30 minutes until the vegetables release liquid.
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Pack the vegetables tightly into a clean jar, pressing down so liquid rises above the slaw.
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If needed, add a small amount of filtered water to ensure everything stays submerged.
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Keep the vegetables submerged using a cabbage leaf and a simple weight if necessary.
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Loosely cover the jar and leave it at room temperature for 2 to 5 days, checking daily.
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Once the fermented cabbage slaw reaches your preferred level of tang, refrigerate it to slow fermentation.
This version of curtido changes slightly each day, which is part of its appeal. Temperature and time both affect how quickly the flavors develop.
Storage
Fermented curtido can be stored in the refrigerator for 4 to 6 weeks or longer, as long as it stays submerged and smells pleasantly sour.
How to serve
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The classic pairing is pupusas and curtido, served together to balance texture and richness.
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Spoon it over tacos, rice bowls, or grilled fish.
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Use it as a bright contrast to fried or cheesy dishes.
Both vinegar-based curtido and fermented cabbage slaw work well beyond pupusas. Once you start using it, you may find yourself adding it to meals where you would normally use coleslaw or pickled vegetables.
Conclusion
Curtido is a good example of how simple food can carry a lot of meaning. Whether you make a quick vinegar-based version for a weeknight meal or let a fermented batch slowly develop in the fridge, it fits easily into everyday cooking. Once you get the hang of it, Traditional Salvadoran Curtido becomes less of a recipe you follow and more of a staple you come back to when a meal needs something fresh and balanced.
If this recipe has you curious about where dishes like curtido come from and how they show up beyond your own kitchen, experiencing them in context is a great next step. On an Incloodie Food Tour, you get to taste traditional flavors while learning the stories behind them, all in a relaxed, welcoming setting that works for gluten-free guests too.
Book a tour when you’re ready and explore Dallas through food, history, and neighborhoods you might otherwise miss.