Low Sugar Salvadoran Curtido
This tangy, lightly pickled slaw is a staple of Salvadoran cooking, and once you try it, you'll want to pile it onto everything. Shredded cabbage, grated carrots, and sliced onion get a quick brine of white vinegar and boiling water, then rest until the vegetables are tender-crisp and full of bright, acidic flavor. Dried oregano and a pinch of red pepper flakes round things out with just enough warmth and herbal depth. What makes this version so clean is that the pickling brine is nothing but vinegar, hot water, and salt — no sweeteners needed to get that satisfying punch. Many store-bought slaws and pickled condiments sneak in cane sugar or corn syrup, so making your own is the smartest move. It comes together with minimal effort and keeps in the fridge for up to five days, meaning you can make a big batch and have a ready-made topping for tacos, pupusas, or grain bowls all week long.
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Learn more →Ingredients
6 servings
- ½ medium head green cabbage (about 4 cups shredded)
- 1 tsp salt, plus more to taste
- 2 medium carrots, peeled and grated
- ½ small white onion, thinly sliced into half-moons
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ½ cup white vinegar
- ½ cup boiling water
Instructions
- 1
Place the shredded cabbage in a colander set over the sink. Sprinkle with 1 tsp salt, toss to coat, and let stand for 10 minutes until slightly wilted and some liquid has released.
- 2
Rinse the cabbage under cold water, then squeeze firmly with your hands to remove as much liquid as possible. Transfer to a large mixing bowl.
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