Pickled Cabbage Slaw

There’s a certain kind of slaw that doesn’t just sit politely on your plate—it wakes everything up like a splash of cold water on a scorching Texas afternoon. It’s crisp, a little puckery, just sweet enough to keep things interesting, and has that whisper of heat that sneaks up on you in the best way. Pile this quick pickled cabbage slaw onto a fish taco, and you get the perfect balance—the briny tang of vinegar, the crunch of fresh slaw, and that little jalapeño kick that keeps you coming back for more.

I first met Salvadoran curtido while on one of my many taco hunts—because when you love tacos like I do, you don’t just eat them, you pursue them like a mission. Traditional Salvadoran slaw has a slightly fermented, briny twang that hooked me from the first bite, especially alongside cheesy pupusas dripping with melty goodness. Unlike mayo-heavy coleslaws, this quick curtido recipe keeps things light, crunchy, and just acidic enough to cut through rich, smoky meats.

And listen, if you think this cabbage slaw recipe is just for tacos, you’re selling it short. It’s the perfect counterpoint to grilled meats and smoky BBQ. It’s the kind of dish you throw together, let sit for a bit, and then find yourself eating straight from the mason jar with a fork. And trust me—by day two, the flavors are even better. You’ll wish you made extra.

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Why You’ll Love This Recipe

• Pairs well with traditional Salvadoran dishes like pupusas and rice.
• A quick curtido that doesn’t require fermentation.
• Uses pantry staples like apple cider vinegar and lime juice.
• Enough brine to keep the cabbage crisp without overpowering it.
• Variations of curtido let you customize to your taste.

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What is Curtido?

Curtido is a Salvadoran curtido recipe that’s commonly served with pupusas, but its roots stretch across Central America. Think of it as El Salvador’s version of kimchi or sauerkraut, but with a fresher, milder flavor.

Unlike American coleslaws, which often rely on mayonnaise, Salvadoran cabbage slaw gets its bright, tangy kick from a vinegar mixture that lightly pickles the vegetables. Some versions of curtido include carrots, oregano, or red pepper flakes for a bit of heat, but this one keeps it simple—fresh, crunchy, and ready to go in minutes.

Traditionally, hot water is used to blanch the cabbage before pickling, but in this quick curtido, we skip that step and let the acidity do the work. The longer it sits in the fridge, the more it develops that perfect sour flavor.

Equipment You’ll Need

• Large mixing bowl – For tossing the cabbage and vegetables.
• Small bowl – For whisking the brine.
• Sharp knife or mandoline – To get thin, even cabbage shreds.
• Large jar (2-quart or more) – To store and pickle the slaw.
• Mason jars – Perfect for keeping clean jars on hand for easy storage.

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Ingredients

• Whole green cabbage – Thinly shaved for that signature crunch.
• Sweet white onion – Adds a mellow bite.
• Green onions – For mild onion flavor.
• Jalapeño – Just enough heat to keep things interesting.
• Fresh cilantro – Bright, fresh, and aromatic.
• Distilled white vinegar – A key player in the pickling process.
• Lime juice – Enhances the tangy brightness.
• Water – Helps balance the acidity.
• Granulated sugar – Just enough to mellow out the sharpness.
• Kosher salt – Essential for drawing out moisture and balancing flavor.
• Freshly cracked black pepper – Adds a little depth and warmth.

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How to Make Pickled Cabbage Slaw (Curtido)

1. Prep the Vegetables

• Thinly slice the whole cabbage using a mandoline or sharp knife. The thinner, the better!
• Shave the sweet white onion into fine slivers.
• Mince the green onions and jalapeño, removing seeds if you want less heat.
• Chop the fresh cilantro and toss everything together in a large mixing bowl.

2. Make the Vinegar Mixture

• In a small bowl, whisk together the distilled white vinegar, apple cider vinegar, white wine vinegar, lime juice, water, sugar, salt, and black pepper.
• Stir until the sugar and salt are fully dissolved.

3. Pour Brine & Let It Pickle

• Pour brine over the cabbage mixture and toss thoroughly to coat.
• Taste and adjust seasoning—add more vinegar for extra tang or sugar for a touch of sweetness.

4. Pack & Rest

• Transfer the slaw into a large jar or mason jars for storage.
• Refrigerate for at least 15 minutes before serving, but the best flavor comes after resting overnight.

5. Shake, Adjust & Serve

Taste and adjust seasonings, if needed. Serve cold or at room temperature.

Shake or stir before serving.

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Chef Secrets & Pro Tips

• Use clean jars to prevent contamination and ensure freshness.
• White wine vinegar or rice vinegar adds a milder acidity compared to distilled vinegar.
• For a deeper flavor, let it pickle for at least 24 hours before serving.
• Make extra brine if you want more liquid to fully cover the cabbage.
• Add a pinch of oregano for an extra layer of authentic Salvadoran flavor.

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What to Serve With Curtido

• Fish tacos, shredded beef tacos, or salmon tacos.
• Pupusas with Salvadoran salsa roja.
• BBQ meats like brisket, ribs, or pulled pork sandwiches.
• Rice and beans for a fresh, acidic balance.

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FAQs

Can I use red cabbage instead?
Yes, red cabbage works great and adds a pop of color!

How long does curtido last?
Stored in the fridge, it stays fresh for up to one week.

What’s the best vinegar to use?
A mix of apple cider vinegar, white vinegar, and rice vinegar creates the best balance of flavor.

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Storage Tips

• Store in mason jars or any large jar with an airtight lid.
• Refrigerate for at least 15 minutes before serving for best flavor.
• Avoid freezing—the cabbage will lose its crunch.

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Try This Recipe & Stay Connected!

If you love this Salvadoran curtido recipe, be sure to check out my Baja Fish Tacos and Shredded Beef Tacos—they’re even better with curtido on top!

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More Crisp, Crunchy, and Can't-Miss Slaws & Salads!

If you’re as obsessed with bold, fresh flavors and a satisfying crunch as I am, then you’re going to love these other can't-miss slaws and salads. Whether you're looking for something creamy, tangy, smoky, or a little sweet, these recipes have you covered. They're perfect for backyard cookouts, taco nights, or just when you need a side dish that steals the show.