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Recipes Around the World International Vegetarian Union
Vegan South & Central American Recipes
Contributed by Vegetarians and Vegans from around the world
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Curtido De Repollo - El Salvadorean Cabbage Salad
From: What's Cooking?

This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese - though a vegan alternatie should be possible). You can also try serving it with black beans, inside burritos or on top of quesadillas.


  • 1 head green cabbage
  • 1 cup apple cider vinegar or distilled white vinegar
  • 1/2 cup water
  • 1 medium onion
  • 2 large carrots
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar (optional)

Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.

Combine all ingredients in a large mixing bowl.

Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.

Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.

Serve with pupusas, or as a topping for quesadillas, or other dishes.