Barley Free Salvadoran Curtido
This tangy, lightly pickled slaw is a staple of Salvadoran cooking, and once you taste it alongside your favorite dishes, you'll wonder how you ever lived without it. Shredded cabbage, grated carrots, and thinly sliced onion get a quick brine of white vinegar, boiling water, oregano, and red pepper flakes — simple pantry ingredients that come together into something genuinely crave-worthy. The cabbage is salted and squeezed first, which draws out excess moisture and gives the finished curtido that satisfying, lightly crisp texture rather than a soggy, watery bite. One of the best things about this recipe is that every single ingredient is naturally free of grain-based additives, so there's no label-reading anxiety or hidden gluten-adjacent grains lurking in the mix. After just an hour at room temperature the flavors meld into a bright, zippy condiment that cuts through rich foods beautifully. It keeps in the fridge for up to five days, which means you can make a batch ahead and have it ready to pile onto pupusas, tacos, grilled meats, or honestly anything that needs a little lift.
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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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