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at least eight servings Easy
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Ingredients (8)

  • 1 medium head red or green cabbage, THINLY SLICED
  • 2 medium carrots, peeled and shredded
  • 1 small red or white onion, thinly sliced
  • 1 c. apple cider or pineapple vinegar
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1 tsp. brown sugar
  • Chile flakes or sliced pickled jalapeno chile (optional)

My recipe is reversed engineered from the many Salvadoran curtidos I’ve tasted around the Los Angeles area. Most internet recipes don’t allow enough pickling time. Do NOT use a regular yellow onion – it is too stinky! Cole slaw mix can be substituted for the cabbage and carrot.


  1. 1In a large pot, cover the cabbage with water and bring to a boil. Simmer for only one or two minutes. Remove from the heat and strain out the cooking water.
  2. 2Combine blanched cabbage with the remaining ingredients in a glass container, adding enough water to barely cover the vegetables.
  3. 3Refrigerate at least 12 hours before serving.
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