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Vegan South & Central American Recipes
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Curtido (Salvadorean Pickled Coleslaw)
From: Tiny

This is a condiment served with almost any meal in El Salvador, goes great with tamales and pupusas!


  • 1 head cabbage (shredded finely)
  • 1 white onion (slice in half then slivered in 1/4 inch slices)
  • 1 large carrot (grated)
  • 4 red chilies (grated)
  • 1 tablespoon oregano
  • 1/2 cup vinegar
  • 3 cups boiling water
  • 1 1/2 tablespoons salt (or more depending on taste)

Mix cabbage, carrots and chiles in a large bowl.

Pour salt evenly over the mixture.

Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour.

Pour vinager over mixture and add oregano. Carefully mix every thing together and add more salt if neccessary.

Note: I always allow the completed curtido to sit overnight before serving.