Caffeine Free Salvadoran Curtido
This bright, tangy slaw is one of those condiments that quietly steals the show at the table. Shredded cabbage, grated carrot, and thinly sliced onion get a quick brine of white vinegar, boiling water, oregano, and a pinch of red pepper flakes — simple pantry staples that come together into something genuinely craveable. The salting and squeezing step is the secret weapon here, drawing out excess moisture so the vegetables absorb the pickling liquid instead of diluting it. After just an hour at room temperature, the flavors meld into a crisp, lightly acidic relish with a gentle kick that cuts through rich, hearty mains beautifully. Every single ingredient in this recipe is naturally free of stimulants, so there's nothing to second-guess or swap out — it's just clean, vibrant vegetables doing their thing. It keeps well in the fridge for up to five days, which means you can make a batch ahead and have a punchy, refreshing topping ready to go 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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