4 Aug


Curtido is as far as it is possible to get from that innocuous, gloopy, overly sweet coleslaw that turns up uninvited on far too many restaurant plates.

There’s not a lick of mayonnaise for one thing. For another, this simple-looking cabbage and carrot salad really packs a punch. With only five ingredients, there’s little to soften the impact of that chilli powder.

Curtido is traditionally served with pupusas (thick, stuffed corn tortillas). But it is also excellent in a pitta sandwich or wrap, or alongside a piece of grilled chicken or fish.

Curtido keeps for days in the fridge, though I have noticed it seems to grow in fierceness while it waits.

(serves 4)

  • 500g green cabbage, shredded
  • 1 good-sized carrot, grated
  • 1 tsp salt
  • 2 Tb red wine vinegar
  • 1/4 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 Tb olive oil
  1. In a mixing bowl, toss together the cabbage, carrot, salt, vinegar, oregano and olive oil.
  2. Leave for at least an hour for the vegetables to soften and the flavours to marry.

3 Responses to “Curtido”

  1. chefkreso August 4, 2017 at 4:08 pm #

    I like it better this way than with mayonnaise 🙂

  2. Margo August 5, 2017 at 4:25 pm #

    Look forward to trying this when cabbage ripens in the garden. Never did like the watery, goopy version

    • Andrea August 5, 2017 at 4:58 pm #

      I don’t either, and seldom make it…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: