This Easy Curtido Recipe is a great way of adding colorful veggies to any dish. These crisp, slightly sour vegetables combine cabbage, carrot, chili and onion, and can be prepared in 15 minutes and ready to eat within 6 hours. As well as being delicious they are super versatile too and can be served in sandwiches, with burgers or alongside tacos, anywhere you want to add great flavor, texture and that all important crunch.

EASY CURTIDO RECIPE 

I love making this Simple Curtido Recipe.

It is a great way of adding flavor, crunch and texture to any meal. 

The whole jar can be prepared and cooked in a matter of minutes and then refrigerated until you are ready to use it.

If I am making tacos I love to add this curtido, Healthy Coleslaw or this Easy Mango Cabbage Coleslaw.

I like to keep a jar of these sour, slightly acidic veggies in the refrigerator ready to add to pupusas, Cod Fish Tacos, burritos, enchiladas, bratwurst, Slow Cooker Mexican Chicken Lime Soup, Chickpea Salad sandwiches, and more! 

I also love serving curtido alongside Mediterranean dishes like these Mediterranean Baked Turkey Meatballs, Beef Kafta Meatballs, Baked Cod with Lemon, Lebanese Meat Pies, Air Fryer Cod, Mediterranean Salmon Bowl and  Black Sea Bass Recipe. 

If you like sour and crunchy veggies then try my Refrigerator Dill Pickles or my Quick Pickled Red Onions.

WHAT IS CURTIDO?

Curtido is a fermented cabbage vegetable relish that resembles a slaw, and that originated in El Salvador. 

Many people might know it as salvadoran curtido or salvadoran cabbage slaw.

It is popular in Central America and is similar to a German sauerkraut or a Korean kimchi as the vegetables are fermented rather than pickled.

IS CURTIDO A SAUERKRAUT?

Curdito is similar to sauerkraut as it is a fermented vegetable dish.

However curtido is a Central American dish, with cabbage and other vegetables mixed.

Sauerkraut originates from Germany and is predominantly made with cabbage.

WHAT INGREDIENTS DO I NEED TO MAKE CURTIDO?

CABBAGE: This recipe uses ½ or a large head of cabbage. I like to use a cabbage mixture of green and red shredded cabbage.

CARROTS: I added grated carrots add great crunch and a touch of sweetness to the curtido.

ONION: You can use either a red onion or a white onion as either will work in this recipe.

CHILI PEPPER: I use 2 serranos, thinly sliced but you could also use a jalapeno pepper. This is optional for spice- you can add more or less. 

SALT: I always use sea salt as it has good flavor and you do need to season the veggies properly.

VINEGAR: White vinegar is best but you could also use apple cider vinegar.

WATER: You need to always use boiling water to cover the veggies, the recipe won’t work with cold or warm water.

HOW TO MAKE EASY CURTIDO:

This is such an easy way to make curtido! You will love having this on hand to use with a variety of dishes. 

PREPARE THE VEGETABLES. Start by preparing all the vegetables, taking time to slice then all thinly.

ADD THE VINEGAR. Combine the cabbage, carrot, onion, serrano chilies, sea salt, and vinegar in a large bowl. Give everything a good toss to combine.

JAR THE CURTIDO. Transfer the mixture to a large mason jar or multiple mason jars.

Pour the boiling water over and ensure you completely cover the vegetables. Then screw on a tight fitting lid. *Make sure to use hot water when making this recipe-not cold or warm water.

READY TO ENJOY. Place the jars into the refrigerator for at least 6 hours, ideally overnight. 

I think it even tastes better if you let it marinate for a couple of days. 

Store in a covered container or mason jars for up to a week in the fridge. It develops different tastes as it marinates in the fridge.

WAYS TO MODIFY THIS SALVADORAN SLAW:

• If you like spice then swap the serrano chili for a hotter chili like a habanero or leave this out all-together if you don’t like spice.
• This method can be used for many veggies, so you could add in zucchini or cucumber to the mixture. 
• Add fresh herbs to the jar along with the veggies like fresh oregano, Mexican oregano, cilantro, dill or parsley.
• You can add a bit of acid if you want like lime or lemon juice. I would just do a small squeeze into the mixture.
• For an extra hint of spice add crushed red pepper. 

RECIPE HINTS & TIPS:

1. A mandolin or food processor makes quick work of thinly slicing the vegetables. Alternatively a sharp knife will work just fine too.
2. Taking time to properly season the vegetables will make all the difference. Add just what is asked for in the recipe as too much kosher salt will kill all the good bacteria. Too little salt won’t kill the bad bacteria.
3. Make sure the vegetables are always submerged under the liquid in the jar, as this will keep them fresher longer and stop them from drying out.
4. Curtido will keep in the refrigerator for a week.
5. You can also store curtido in an airtight container in the freezer for up to 3 months. Defrost thoroughly in the refrigerator before using.

HOW CAN I USE EASY CURTIDO VEGGIES?

These deliciously crisp and slightly sour veggies go with so many delicious recipes and are a great addition to many meals. 

This jar of curtido can be eaten with anything where you are looking for extra crunch.

This side dish is delicious with tacos, burritos, enchiladas or to add great flavor to a sandwich.

Here are some of my favorites recipes to add these crunchy veggies to:

I love adding them to rice bowls like my Slow Cooker Cuban Pork Rice Bowl, Mediterranean Buddha Bowl, Chicken Shawarma Rice Bowl or this Mediterranean Baked Turkey Meatball Rice Bowl. 

Curtido works great with Mexican food but particularly tacos. I love adding them to these Slow Cooker Shredded Beef Tacos, Easy Cod Fish Tacos, Tilapia Fish Tacos or these Southwest Breakfast Egg Tacos.

A few other ways I like to use them is to add them to this Chilaquiles Recipe, Slow Cooker Mexican Beef Brisket or this Mexican Zucchini.