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Simple Slaw (El Salvadorian Style)

My colleague Chef Sandra Guttierez showed me how to make a version of this simple slaw. Often this dish, known as curtido, is fermented. She showed me how to make this fast version. If you want to ferment it, add 1 to 2 tablespoons of salt and leave out the vinegar. Follow the directions for making sauerkraut which you can find by searching this site.
Servings 4 to 6 servings


  • 1/2 large cabbage cored and finely shredded
  • 1 cup grated carrots
  • 1 medium onion quartered lengthwise and very finely sliced
  • 2 garlic cloves minced (optional)
  • 1 tablespoon dried oregano
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 to 1 teaspoon sea salt
  • 1/4 to 1/2 cup white vinegar


  • Add the cabbage to a large bowl. Pour boiling water over the cabbage and let it sit for at least 15 minutes until the cabbage wilts.
  • Drain off the water.
  • Add the remaining ingredients and stir to combine.
  • Let sit for at least 15 minutes before serving. (Refrigerate or not.)
  • Taste and adjust seasonings.