Recipe by Jenny
"Curtido is a salad made out of cabbage and served with El Salvadoran pupusas. Stuff cooked pupusas with the curtido for a delicious treat!"
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green cabbage, cored and shredded
green onions, minced
distilled white vinegar
The recipe is fine, but the description is not accurate. Curtido does not go inside of pupusas. It's served on the side after the pupusas are cooked. One should open the pupusa to expose the cheese (and/or beans/pork, etc.) This helps to cool it off. Then one should rip off a bite size piece of the pupusa and pinch a bite of curtido into that piece before eating. Some also like to pour salsa on top of the curtido before eating.
I've only had curtido once years ago, so I don't remember what it's actually "supposed" to taste like, but my half Salvadorian son was begging for pupusas, so I gave it a try. I followed this recipe exactly, and I also prepped it the day before for maximum flavor. My biggest comment is that the oregano was very overpowering, but maybe it is supposed to be that way. Overall, it was ok, but I wasn't overly impressed.
A excellent recipe I love curtido so yummy with the papusa's. I did use Mexican Oregano as it gives a much stronger flavor that is just my preferance. This also made a wonderful stuffing for my vegetarian tacos and burrritos.
As for the food police comments here it does not matter how one likes to eat their curtido, whether it be stuffed inside, thrown on the top, eaten with hands,fork and a knife ect.. just friggin enjoy this wonderful delicious recipe so gracefully supplied by a lovely member.
I agree with T.L. Curtido doesn't go inside the pupusas. It is served on the side. I like to cut up the pupusa and have some of the curtido (and tomato sauce) with each bite of the pupusa. Most of my friends puree a couple of roma tomatoes by themselves and use that as the tomato sauce that is usually served with pupusas. The sauce can be pretty bland as is but the curtido has strong flavors, therefore, the bland tomato puree kind of mellows it out. Talking about strong flavors, I don't use quite as much vinegar for the curtido as a personal preference. However, the amount stated in this recipe is right and it yields a very authentic curtido. It is supposed to taste vinegary.
I skipped the oregano and added a minced jalapeno. The kids didn't touch it but that just left more for me. Have been eating the leftovers on bean burritos and think I can say this is my favorite "slaw" type salad ever.
I made this specifically for Pupusas. Alone, I am not a big fan but, pair it with pupusas and it is awesome. I followed the directions as written (here is the but...) but, doubled the recipe. My husband thought it tasted better than the stuff we got at the El Salvadoran restaurant.
This was excellent with fish tacos but it makes me wish we had a place around here to get pupusas. I don't know how to make them and I have a feeling it's one of those things that looks easier than it really is.
Deliciously simple! I love this recipe, but I always add a fresh pureed tomato, too, right before tossing together all the ingredients. It adds another layer of flavor that I just can't do without.
* Percent Daily Values are based on a 2,000 calorie diet.
Curtido (El Salvadoran Cabbage Salad)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 3
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