Crunchy Curtido (Mexican Cabbage Slaw)

curtidoColeslaw. Everybody has it. Americans are mostly familiar with the mayo based variety.

In Mexico and in other South American countries as well as Portugal and Spain, a different type is normal.

Of course, like most “peasant” food, there are a million variations, and it’s a family recipe for most.

This is my version of Curtido and I hope you enjoy it.


  • 1/2 of a medium cabbage, shredded
  • 1 carrot shredded
  • 3 scallions, chopped, including green parts, or red onion sliced thin
  • 1/4 c cider vinegar
  • 1 tsp sugar
  • 1 tsp oregano
  • 1/2 tsp cumin
  • one jalapeño minced, or 1 tsp hot pepper flakes, or other hot chile
  • 2 tbsp olive oil
  • salt and pepper


  1. Place the vegetables in a bowl.
  2. Mix the dressing ingredients in a separate bowl, whisk and then dump into the slaw.
  3. Mix thoroughly.
  4. Chill, or eat at room temperature.


NOTES: You can also add other things like jicama, sweet pepper, celery if you wish.

SOURCE: Sherry Peyton


One thought on “Crunchy Curtido (Mexican Cabbage Slaw)

  1. Pingback: Beef Gorditas | What's On the Stove?

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 )

Google+ photo

You are commenting using your Google+ 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