Almond Free Salvadoran Curtido
This bright, tangy slaw is a staple of Salvadoran cooking, and once you taste it, you'll understand why it shows up on nearly every plate. Shredded cabbage, grated carrots, and thinly sliced onion get a quick salt-wilt treatment before being bathed in white vinegar and boiling water — a simple brine that transforms humble vegetables into something genuinely craveable. A pinch of dried oregano and red pepper flakes give it just enough herbal heat to keep things interesting without overpowering the dish. The whole thing comes together with pantry staples and zero specialty ingredients, so there's nothing to hunt down and nothing to second-guess. It's naturally free from nuts of any kind, making it an easy, confident choice when you need a side that's as safe as it is delicious. Make a batch ahead of time and let it sit — the flavor only gets better as it pickles in the fridge over the next few days.
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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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