Chestnut Free Salvadoran Curtido
This bright, tangy slaw is a staple of Salvadoran cooking, and once you try 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, oregano, and red pepper flakes — simple pantry ingredients that come together into something genuinely addictive. The salting and rinsing step draws out excess moisture from the cabbage first, so the final texture stays crisp rather than soggy. After just an hour at room temperature, the vegetables are lightly pickled and the flavors have melded into that signature tangy, slightly spicy bite. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every ingredient is a straightforward vegetable or pantry staple with zero hidden surprises. It keeps beautifully in the fridge for up to five days, making it an easy make-ahead condiment to pile onto pupusas, tacos, or grilled meats 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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