Quick and Easy Salvadorian Curtido (spicy slaw)

Quick and Easy Salvadorian Curtido (Spicy Slaw) Paleo with AIP option // TheCuriousCoconut.com

I first tried curtido at Tlaloc, a fantastic Salvadorian and Mexican restaurant in Athens, GA. When we lived there it was one of my top 5 favorite restaurants and caused me to eat waaaaay too many pupusas. Tlaloc is also where I first tried tongue, giving me the courage to eventually cook my own (see my step by step tutorial here). 

Curtido is a spicy slaw that is the traditional accompaniment to pupusas, which are made from masa harina (corn treated with lime - what's used to make tortillas and chips, too) and stuffed with various meats, beans, cheese, or pickled edible flower buds called loroco. 

Pupusas are not paleo by any stretch of the imagination, but curtido sure is, and it makes an excellent condiment for so many more dishes. 

If you've got the time, it's best to make it the truly traditional way and ferment it. I encourage you to check out my good friend Rachel at South Beach Primal to get her recipe for a fermented curtido. 

My version here is a quick vinegar-based version. You can whip it together fast, instead of having to wait months to enjoy it.

Jalapeños are a traditional ingredient, but if you want to be nightshade-free to make this recipe AIP, you can simply omit it or replace it with some extra garlic.

Sometimes I do make my own pupusas at home and will enjoy this with them, but curtido also goes fabulously with grilled chicken, steak, pork chops, or fish. Tell me in the comments how you enjoy it!

Quick and Easy Salvadorian Curtido (Spicy Slaw) Paleo with AIP option // TheCuriousCoconut.com

Quick and Easy Salvadorian Curtido (Spicy slaw - Paleo, AIP option)

Amanda Torres @ The Curious Coconut

Published 01/11/2016

Curtido is a traditional Salvadorian condiment, typically served with pupusas, but excellent with any meat or even eggs. This is a quick, vinegar-based recipe. Check out South Beach Primal for a fermented version.


  • 1 small to medium head of green cabbage, sliced very thinly or grated
  • 2-4 carrots, grated
  • 1 medium onion, thinly sliced into 1" pieces
  • 2 fresh jalapeno peppers, diced with seeds removed (omit for AIP, sub garlic if desired, see below)
  • 2 tsp unrefined salt
  • 2 tsp dried Mexican oregano (regular is OK if you don't have it)
  • 1/2 cup filtered water
  • 1/2 cup raw apple cider vinegar
  • optional: garlic (few cloves, to taste - as substitute for jalapeno peppers)


  1. Combine all ingredients in a large bowl and stir to combine evenly. Depending on how large your cabbage is, you may need to add a bit extra vinegar and water. Place it in the fridge for 15 minutes before serving. Flavors will continue to develop as it sits. Store in an air-tight container in the fridge for several days and enjoy!
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 00 mins.

Total time: 10 mins.

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