Celery Free Salvadoran Curtido

This bright, tangy slaw is a staple of Salvadoran cooking, and once you taste it, you'll understand why it shows up on nearly every plate. Shredded cabbage, grated carrots, and thinly sliced onion get a quick salt-wilt treatment before being bathed in white vinegar and a splash of boiling water — the result is a lightly pickled, crunchy condiment that cuts through rich, heavy dishes like nothing else. A pinch of dried oregano and a hit of red pepper flakes give it just enough depth and warmth to keep things interesting. The whole process is refreshingly simple: no cooking, no complicated technique, just good vegetables and a little patience while the flavors come together. Because it's built entirely from fresh produce and pantry staples, there's no need to scrutinize labels or worry about hidden ingredients sneaking in. It keeps beautifully in the fridge for up to five days, which means you can make a batch ahead and have a ready-made topping for tacos, pupusas, grilled meats, or honestly anything that needs a little brightness.

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