Alpha Gal Friendly 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 the table at nearly every meal. Shredded cabbage, grated carrots, and sliced onion get a quick pickle in white vinegar and boiling water, with dried oregano and a pinch of red pepper flakes rounding out the flavor. The whole thing comes together with nothing but fresh vegetables and pantry staples — completely plant-based and free from any mammal-derived ingredients, which makes it a natural fit for anyone navigating alpha-gal syndrome. A quick salting and rinse step keeps the cabbage crisp rather than soggy, so the texture is just as satisfying as the flavor. It only needs an hour to develop that lightly pickled bite, but it keeps in the fridge for up to five days and honestly gets better as it sits. Pile it onto pupusas, tuck it into tacos, or serve it alongside grilled chicken — it's the kind of condiment that makes everything on the plate taste more alive.
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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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