Carrageenan Free Salvadoran Curtido
This bright, tangy slaw is one of those condiments that quietly steals the show at the table. Shredded cabbage, grated carrots, and sliced onion get a quick brine of white vinegar, boiling water, oregano, and a pinch of red pepper flakes — that's genuinely all it takes to build something this vibrant. The cabbage is salted and squeezed first, which draws out excess moisture and gives the finished slaw a satisfying, lightly crisp texture rather than a soggy one. Because every ingredient here is a whole, unprocessed vegetable or pantry staple, there's no need to scrutinize labels for hidden additives or thickeners — it's naturally free of the stabilizers that sneak into so many store-bought pickled products. After just an hour at room temperature the flavors meld into something tangy, faintly spicy, and deeply savory. It keeps in the fridge for up to five days, so you can make a batch ahead and pull it out whenever you need a punchy, crunchy counterpoint to richer dishes.
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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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