Curtido (Guatemalan Cabbage Slaw)
Guatemalan curtido is a traditional pickled cabbage slaw that's an essential topping on garnachas, pupusas, tamales and fish. It’s tangy, crunchy and full of flavour.
Servings: 3 cups
Calories: 378kcal
Cost: $7
Equipment
- 1 Knife
- 1 Large Mixing Bowl
- 1 Glass Jar with lid
Ingredients
- 1 cabbage shredded - should be 3 cups
- 2 medium carrots shredded
- 1 white onion thinly sliced
- 1/2 bell pepper thinly sliced
- 3 cups boiling water
- 2 cups water
- 2 Tablespoons white vinegar
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 garlic clove minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black peppercorns
- Cilantro or Parsley for garnish
Instructions
- Remove tough outer leaves of the cabbage. Shred the cabbage finely and place it in a large mixing bowl.
- Add the grated carrots, thinly sliced onion, and sliced bell pepper. Toss everything together.
- Pour boiling water over cabbage/vegetable mixture and allow to rest for a few minutes until cabbage softens slightly. Drain.
- In a medium saucepan, bring 2 cups of water, vinegar, salt, sugar, garlic, peppercorns, oregano to a boil. Stir to dissolve the sugar and salt.
- Let the brine simmer for 2 to 3 minutes to infuse the flavours. Allow it to cool to room temperature.
- Pour the room temperature brine over the cabbage mixture in the bowl. Toss well to ensure all the vegetables are coated with the liquid. Adjust salt and vinegar as needed.
- Transfer the mixture to a glass bowl. Press the vegetables down to ensure they're submerged in the brine. Cover and allow it to cool at room temperature.
- Although it's ideal to refrigerate curtido for a few hours to allow flavours to merge, it's not totally necessary.
- Garnish with chopped cilantro or parsley (optional) and serve as a topping, a condiment or side dish.
Notes
Expert Tips
- Use green cabbage as Savoy and Napa wilt too easily.
- Store covered in the fridge for up to one week. Discard if it gets mushy.
- Cook and peel 3 medium beets. Dice into medium size (1/2 inch) pieces.
- It's also popular to add blanched cauliflower, julienned green beans and pacaya (palm fronds) to curtido at Easter.
- Combine with the vegetables along with the brine.
- Bay leaf (for depth of flavour).
- 2 sprigs thyme.
- Cauliflower (blanched).
- Pacaya.
- Serrano peppers thinly-sliced.
Nutrition
Calories: 378kcal | Carbohydrates: 87g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 2642mg | Potassium: 2313mg | Fiber: 32g | Sugar: 46g | Vitamin A: 23217IU | Vitamin C: 425mg | Calcium: 551mg | Iron: 7mg