Where I’m from, a lot of the Mexican restaurants put out a brined cabbage slaw next to the chips and salsa. This is my take on that — close as I can get it without knowing their exact recipe. It’s also basically a cousin of curtido, the vinegary Salvadoran slaw, so you’ll see it under either name.

Out here in western Colorado, it’s one of my favorite things the Mexican restaurants serve. It’s great with nothing but a basket of chips, and even better on lighter tacos like pork, chicken and seafood.

It’s crunchy, tangy and a little spicy, with lime and Mexican oregano coming through the brine. It’s lighter than creamy coleslaw, tangy and citrusy, so it fits right in with tacos that lean the same way: seafood with a squeeze of lime, or pork and chicken seasoned with citrus and spice.

It’s a mandoline, a whisk, and 30 minutes in the fridge — though it’s honestly better if you let it sit a few hours. Pile it onto shrimp or fish tacos, or serve it next to carnitas and other pork dishes.

Pairs perfectly with Jalapeño Cream Sauce — the cool, creamy drizzle to go with this one’s tang and crunch.

Both are built to go straight into Shrimp Tacos — the three were made together on purpose.

Ways to Use It

Chips, tacos and tostadas, obviously. It’s also great piled on burrito bowls, grilled chicken or a pulled pork sandwich.

Cabbage Salsa (Curtido-Style Pickled Slaw)

A quick-pickled cabbage slaw like the stuff a lot of Mexican restaurants set out next to the chips and salsa. Tangy, a little spicy, ready in 30 minutes but better after a few hours in the fridge.

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Prep Time 15 minutes mins

Chill Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings (about ¾ cup each)

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 head cabbage, thinly sliced
• 1/2 medium red onion, very thinly sliced
• 1 medium carrot, peeled and grated
• 1 roma tomato, diced small
• 1-1 1/2 jalapeño, diced seeds in for more heat, seeds out for less
• 1 small lime, juiced about 1-1 1/2 tbsp
• 1/2 cup water
• 1/4 cup cider vinegar
• 2 tsp kosher salt
• 1 1/2 tsp Mexican oregano regular oregano works too
• 1/2 tsp black pepper
• 1/4 cup chopped cilantro optional — leave out if you’re not a fan

Equipment

• Mandoline Slicer
• Mixing Bowl or Lidded Container

Method

 

1. Whisk the water, cider vinegar, lime juice, salt, pepper, and oregano together in a bowl until the salt dissolves.
2. Add the cabbage, onion, carrot, tomato, and jalapeño to a large mixing bowl, or a container with a tight-fitting lid.
3. Pour the brine over the vegetables and stir until everything’s coated. If you’re using a lidded container, just seal it up and give it a good shake instead.
4. Cover and refrigerate for at least 30 minutes. A few hours is even better if you’ve got the time — the flavors really meld the longer it sits.

Notes

Makes about 4 servings, roughly ¾ cup each. Keeps in the fridge for about a week.

Great piled onto shrimp or fish tacos, or served alongside carnitas and other pork dishes.

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