Curly Kale Curtido recipe. This is a refreshing vinegar based slaw. Traditionally made with white cabbage and served with pupusas, meat and cheese filled grilled corn flatbread from El Salvador. This is a great side for any meal. Serve with pupusas or barbecue.Jump to Recipe
What is curtido?
Curtido is a type of cabbage relish or slaw. It's commonly served in Central America and most famously known as the side dish served with pupusas. It's traditionally made with cabbage, onion, carrots and lime juice or vinegar.
How to make the best curtido recipe
This dish is shockingly simple. Start with any any kale, cabbage, or hearty leafy green. Remove any large stems and give it a rough chop until you have pieces around 1-2". If using cabbage for a more traditional curtido slice the cabbage in quarters and remove the stem, then julienne the cabbage into thin strips.
Wash your kale in a bowl, and set aside.
Slice your onions and carrots or buy them pre-sliced/shredded. For the onions cut them in half and remove the bottom root. Make thin slices parallel to the root end.
Peel your carrots. Slice your carrots by first making long planks, then slicing those planks into strips. If you prefer a shredded carrot simple grate it on a box grater.
The knife cuts don't need to be perfect, this is a rustic home-style dish.
Bring a pot of water to a boil. Pour the bowling water into the bowl of kale. Fully submerge the kale.
Next strain the kale with a colander or strainer into the sink. Run cold water over the kale to stop the cooking process. We just want to soften the cabbage or kale slightly. It should still have a little crunch or texture at this point.
In a mixing bowl combine the kale, carrots, onions and vinegar. Season to taste with salt. This dish taste better as it sits and the flavors marinate. Keep refrigerated until time to serve. This dish can be made a couple days in advance.
Curly Kale Curtido
- A small pot
- Mixing Bowl
- 5 cups Kale pre-chopped is ok
- 1 ea Carrot
- 1/4 ea Red Onion
- 1/4 cup white distilled vinegar or apple cider vinegar
- tt salt
- Wash kale.
- Chop the kale into bite sized pieces 1-2" in size.
- Peel and chop the carrot. Make thin strips by first making planks then slice the planks into sticks. If you would rather shred it you can use a box grater to grate the peeled carrot as well.
- Peel and slice the red onion.
Making the Best Curtido Recipe
- Bring a pot of water to a boil. Pour the boiling water into the bowl of kale and fully submerge.
- Immediately strain the hot water from the kale and rinse it with cold running water to stop the cooking process. This is just to soften the kale it should still have a slight crunch or texture to it.
- Combine the kale, carrots, red onion and vinegar. Season with a pinch of salt to your taste. Serve immediately or let it marinate for 1-3 days. The flavor continues to develope the longer you marinade.
Hey! What’s that dipping sauce in the photo with the pupusas ?
That is a roasted tomato salsa! There's a recipe for it as well