Anti Inflammatory Salvadoran Curtido
This vibrant fermented slaw is a staple of Salvadoran cuisine, and it's the kind of side dish that makes everything on the plate taste brighter and more alive. Shredded cabbage, grated carrots, and thinly sliced onion come together in a tangy vinegar brine seasoned with oregano and a touch of red pepper flakes — simple ingredients that pack a serious punch. What makes this such a smart choice for an anti-inflammatory approach is that every single component earns its place: cabbage and carrots are loaded with antioxidants, onion brings quercetin to the table, and the oregano adds its own well-documented plant compounds. The light pickling process softens the vegetables just enough while preserving their crunch and keeping all those beneficial nutrients intact. There's no cooking oil, no refined ingredients, and no hidden additives — just whole vegetables and a clean brine you make yourself. It comes together with minimal effort and gets better as it sits, making it ideal for meal prep throughout the week. Pile it onto rice, serve it alongside beans, or eat it straight from the jar — honestly, it's that good.
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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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