Curtido Slaw with Tangy Cabbage and Carrot Pickle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright, tangy Salvadoran cabbage slaw featuring crisp cabbage, shredded carrot, and a bold vinegar dressing to brighten any meal. This Latin American-inspired salad recipe (vegan), ready in about 15 minutes, pairs green cabbage, shredded, carrot, shredded, white onion, thinly sliced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 30 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 6 Latin American cuisine 30 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 4 cups shredded green cabbage, 1 cup shredded carrot, and 1/2 cup thinly sliced white onion.
  2. Step 2: In a separate bowl, whisk together 1/2 cup white vinegar, 1/2 cup water, 1 tbsp salt, 1 tsp dried oregano, and 1/4 tsp red pepper flakes until the salt dissolves.
  3. Step 3: Pour the vinegar mixture over the cabbage mixture and toss thoroughly to coat all the vegetables evenly.
  4. Step 4: Transfer the curtido to a glass jar or airtight container, pressing down to remove air pockets. Refrigerate for at least 4 hours or overnight to develop the tangy flavors and crunch.
  5. Step 5: Serve as a bright, acidic side to complement richer Salvadoran dishes like pupusas or grilled meats.

Frequently asked questions

How long does Curtido Slaw with Tangy Cabbage and Carrot Pickle take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Curtido Slaw with Tangy Cabbage and Carrot Pickle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green cabbage, shredded from drying out.

Can I substitute ingredients in Curtido Slaw with Tangy Cabbage and Carrot Pickle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Curtido Slaw with Tangy Cabbage and Carrot Pickle for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Curtido Slaw with Tangy Cabbage and Carrot Pickle vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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