Black Pepper Free Salvadoran Curtido
This tangy, lightly pickled slaw is a staple of Salvadoran cooking — bright, crunchy, and packed with flavor from shredded cabbage, grated carrots, and slivers of white onion. A splash of white vinegar and a little boiling water do the heavy lifting, creating that signature quick-pickle bite without any complicated fermentation. Dried oregano and a pinch of red pepper flakes bring warmth and depth, and the whole thing comes together with just a bowl and a colander. For anyone avoiding black pepper, this recipe is a natural fit — the heat and complexity come entirely from those flakes and herbs, so there's nothing to swap or skip. It gets better as it sits, making it a fantastic make-ahead condiment that keeps in the fridge for up to five days. Pile it onto pupusas, tuck it into tacos, or serve it alongside grilled meats for a refreshing, acidic contrast that cuts right through richness.
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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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