Curtido is a traditional Central American dish to pair with anything from tacos to delicious pupusas!

Curtido is normally a lightly fermented cabbage mixture, slightly reminiscent of sauerkraut in preparation, but something I enjoy a lot more than sauerkraut. My dish is not fermented so it is not the same as your traditional Curtido. With how busy my husband and I are, and how slam packed our refrigerator is with Thanksgiving food, I went with a slightly faster approach.

My Curtido is more of a quick pickle. This works with the vinegar giving it some tanginess,  that you would normally get from a few days of fermentation. Granted it is not traditional and the flavor is coming from different chemical reactions, but this is much faster for people making dinners on the fly!

So if you are looking for an authentic Curtido I would suggest looking elsewhere, but if you want something quick to pair with your Venison Pupusas give it a try!


This Curtido recipe pairs perfectly with Venison Pupusas
Prep Time10 minutes
Marinating Time1 hour
Total Time1 hour 10 minutes
Course: Salad, Side Dish, Slaw
Cuisine: El Salvadorian
Keyword: Coleslaw, El Salvador, Slaw
Servings: 1 large bowl
Author: Sophie May


  • 1 C water
  • 1/4 C white vinegar
  • 1.5 T salt
  • 3 C shredded cabbage mix with carrots a coleslaw starter bag from the store works perfectly
  • 2 green onions whites AND greens chopped
  • 1/2 T Mexican oregano
  • 1 jalapeño sliced or chopped depending on your preference; remove seeds to reduce heat if you like


  • Bring the water, vinegar, and salt to a boil.
  • Place remaining ingredients in a bowl that will fit all ingredients and in your fridge.
  • Once liquid mixture is boiling, cover the vegetables in the bowl. Stir to combine. Cover and let marinate in the fridge.*


*When making the pupusas, I make the salsa first and then this so they can both be flavoring up and cooling in the fridge while I make the pupusas.

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