Cinnamon Free Salvadoran Curtido
This tangy, lightly pickled slaw is a staple of Salvadoran cooking, and once you taste it alongside pupusas or grilled meats, you'll understand why it shows up on tables across Central America. Shredded cabbage, grated carrots, and sliced white onion get a quick brine of white vinegar and boiling water, producing a crisp, bright condiment that cuts through rich, savory dishes like nothing else. A pinch of dried oregano and red pepper flakes give it just enough herbal warmth and gentle heat without leaning on any warming spices that might cause problems. The salting and rinsing step is key — it wilts the cabbage slightly so it absorbs the brine beautifully while keeping that satisfying crunch intact. It comes together with pantry staples and zero cooking beyond boiling water, making it one of the most low-effort, high-reward recipes you can add to your rotation. Make a batch ahead of time and it keeps in the fridge for up to five days, getting even better as the flavors continue to meld.
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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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