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Curtido Salvadoreño (Cabbage Salad)

Posted by Diana Zamora | September 11, 2020

Prep time: 15 minutes | Additional time: 2 hours | Servings: 8


  • 1 head of cabbage, chopped
  • 2 small carrots, grated
  • 1 small onion, sliced
  • ½ teaspoon dried red pepper (optional)
  • ½ teaspoon oregano
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • ¼ cup vinegar
  • ½ cup water

Live Well Tips

  • Traditional curtido is fermented, which means it sits with salt and its natural liquids for many weeks before it is ready. This recipe uses vinegar and “quick pickling” so it can be ready faster.
  • Serve with our Pupusas recipe or as a side for other dishes.


  1. Blanch the cabbage with boiling water for 1 minute. Discard the water.
  2. Place the cabbage in a large bowl and add grated carrots, sliced onion, red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water.
  3. Place in the refrigerator for at least 2 hours before serving.

Nutrition Facts

Serving size ½ cup: Calories–41; Protein–2g; Carbohydrate–7g; Total Fat–1g; Saturated Fat–0g; Cholesterol–0mg; Fiber–2g; Sodium–293mg; Iron–1mg; Calcium–54mg.

Adapted from National Heart, Lung and Blood Institute (NHLBI), Delicious Heart Healthy Latino Recipes