Brazil Nut 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 the table at nearly every meal. Shredded cabbage, grated carrots, and thinly sliced onion get a quick brine of white vinegar, boiling water, and a pinch of red pepper flakes that transforms humble vegetables into something bright, crunchy, and completely addictive. The salting and rinsing step draws out excess moisture from the cabbage first, so the final texture stays crisp rather than soggy — a small move that makes a big difference. Everything here is straightforward produce and pantry staples, so there's zero guesswork about hidden allergens or surprise ingredients sneaking in. It's ready to eat after just an hour at room temperature, but it genuinely gets better the next day as the flavors deepen in the fridge. Pile it onto pupusas, tuck it into tacos, or serve it alongside grilled meats — it cuts through richness like nothing else.
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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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