Spicy Salvadoran-Style Slaw
Slawsome! | 2 servings
This deliciously tangy slaw (AKA curtido) is one of those amazing foods that just gets better the longer it marinates! Curtido is a fermented slaw common in Salvadoran cuisine, but it pairs well with just about anything. It’s bright, crunchy, and has a little bit of a kick, so it’s especially delicious alongside a heavier dish–like Salvadoran pupusas!
Nutrition values are representative of a 1/2 bundle serving
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Coleslaw Mix
2 unit
Jalapeño
2 unit
Red Wine Vinegar
1 unit
Yellow Onion
3 ounce
Carrots
Cooking Steps
Wash and dry produce. Halve jalapeño; thinly slice into half-moons (remove ribs and seeds for less heat). Halve, peel, and thinly slice half the onion (save remaining onion for another use). Trim, peel, and grate carrots on the largest holes of a box grater. In a large bowl, combine sliced onion, carrots, coleslaw mix, vinegar, 1 TBSP sugar, 1½ tsp salt, and as much jalapeño as you like. Cover tightly with plastic wrap and place in the fridge for at least 2 hours or overnight. Serve slaw (draining first) alongside your favorite meal.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Tangy and spicy with a kick, this slaw packs a flavorful punch that many loved 🌶️.
- Ease of prep: Quick and simple to prepare, though some missed the overnight marinating instruction.
- Suggestions: Adjust jalapeño to taste; consider adding less for milder heat or using a gentler pepper.
- Leftovers: Tastes great fresh, but some found the flavor diminished or the texture wilted after a day.
- Versatility: Works well as a side dish, sandwich topping, or paired with various meals.
