Best 3 Quick Curtido Mexican Cabbage Slaw Recipes

SPICY CURTIDO (PICKLED CABBAGE SLAW)

Spicy Curtido (Pickled Cabbage Slaw) image

Curtido is a lightly pickled cabbage slaw common in Central America. Using a half jalapeno gives it some real zip but you can always dial back on it if you want. (Note: these instructions are not meant for long term canning.)

Provided by Mexican Please

Number Of Ingredients 9

Ingredients

1/2 head green cabbage
1 carrot
1/2 onion
1/2 jalapeno
1 cup vinegar
1.5 cups water
1 teaspoon Mexican oregano
freshly cracked black pepper
2 teaspoons salt (Kosher or sea salt)

Steps:

Thinly slice the 1/2 head of cabbage, 1/2 onion and 1/2 jalapeno. Grate the carrot.
Combine the remaining ingredients in a bowl: 1 cup vinegar, 1.5 cups water, 1 teaspoon Mexican oregano, freshly cracked black pepper, 2 teaspoons salt (Kosher or sea salt).
Add the liquid mixture to the veggies and combine well. Crush the cabbage a bit so that it will fit into the jars.
Fill two pint-sized Mason jars with the veggies and top with the brine.
Seal well and let pickle overnight in the fridge.

Nutrition Facts : Calories 17 kcal, ServingSize 1 serving

QUICK CURTIDO (MEXICAN CABBAGE SLAW) RECIPE - (4.4/5)

Quick Curtido (Mexican Cabbage Slaw) Recipe - (4.4/5) image

Provided by JJL9

Number Of Ingredients 7

Ingredients

1/2 small (2-pound) green cabbage, cored and very thinly sliced (about 4 cups)
1/2 medium white onion, peeled and very thinly sliced (about 1/2 cup)
2 carrots, peeled and shredded (about 1/2 cup)
1 small jalapeño, ribs and seeds removed, minced (optional)
3 tablespoons apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt

Steps:

In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved. Pour brine over vegetables and toss to combine. Cover and refrigerate for one hour before serving.

CURTIDO (SALVADORAN PICKLED SLAW)

Curtido (Salvadoran Pickled Slaw) image

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

Provided by Nahum and Brandi

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 9h20m

Yield 10

Number Of Ingredients 8

Ingredients

1 head cabbage, finely shredded
1 white onion, halved and sliced 1/4-inch thick
1 large carrot, grated
4 red bird's eye chile peppers, grated
1 ½ tablespoons salt, or to taste
3 cups boiling water
½ cup vinegar
1 tablespoon oregano

Steps:

Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
Cover and refrigerate until flavors combine, 8 hours to overnight.

Nutrition Facts : Calories 34.1 calories, Carbohydrate 7.8 g, Fat 0.2 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 1074.9 mg, Sugar 4.1 g