Cashew Free Salvadoran Curtido
This tangy, lightly pickled slaw is a staple of Salvadoran cooking, and once you try it, you'll want to pile it on everything. Shredded cabbage, grated carrots, and sliced onion get a quick brine of white vinegar and boiling water, then rest until the vegetables soften just enough to soak up all that bright, herby flavor. A pinch of dried oregano and red pepper flakes give it a gentle kick that keeps every bite interesting. The whole thing comes together with pantry basics and zero specialty ingredients — just honest, vibrant vegetables doing exactly what they do best. It's naturally free from nuts and tree nuts of any kind, so there's nothing to second-guess when you're scanning the ingredient list. Make a batch ahead and keep it in the fridge for up to five days; it actually gets better as it sits, making it one of the most low-effort, high-reward condiments you can have on hand.
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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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