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Quick Curtido (Mexican Cabbage Slaw)


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Rate this recipe 4.5/5 (17 Votes)


  • 1/2 small (2-pound) green cabbage, cored and very thinly sliced (about 4 cups)
  • 1/2 medium white onion, peeled and very thinly sliced (about 1/2 cup)
  • 2 carrots, peeled and shredded (about 1/2 cup)
  • 1 small jalapeño, ribs and seeds removed, minced (optional)
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt


Servings 5
Preparation time 10mins
Cooking time 70mins
Adapted from


Step 1

In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved. Pour brine over vegetables and toss to combine. Cover and refrigerate for one hour before serving.

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