Beef Free Salvadoran Curtido
This tangy, lightly pickled 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 thin-sliced onion get a quick brine of white vinegar, boiling water, and a pinch of red pepper flakes — simple pantry ingredients that come together into something genuinely crave-worthy. The salting and rinsing step is key: it draws out excess moisture from the cabbage so the brine can really penetrate and the texture stays pleasantly crisp rather than soggy. After just an hour at room temperature, the vegetables mellow and meld into a bright, slightly spicy condiment that cuts through rich, heavy dishes beautifully. Everything here is entirely plant-based, so there's zero concern about hidden meat-based ingredients — just clean, vibrant produce and a handful of pantry staples. It keeps well in the fridge for up to five days, which means you can make a batch ahead and have a punchy, ready-to-go topping 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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