Citric Acid Free Salvadoran Curtido

This bright, tangy slaw is a staple of Salvadoran cooking, and it brings serious crunch and color to whatever you pair it with. Shredded cabbage, grated carrots, and thinly sliced onion come together in a light brine of white vinegar and boiling water, seasoned with dried oregano and a pinch of red pepper flakes for gentle heat. The magic is in the simplicity — no citrus, no citric acid additives, just clean vegetables and a straightforward pickling process that delivers real depth of flavor. Many store-bought slaws and pickled condiments sneak in citric acid as a preservative, so making this at home puts you fully in control of every ingredient. Salting the cabbage first draws out excess moisture, which means the brine penetrates evenly and the texture stays satisfyingly crisp rather than soggy. After just an hour at room temperature, the vegetables mellow and meld into something that tastes like it took far more effort than it did. It keeps well in the fridge for up to five days, so you can make a batch ahead and have a ready-made topping all week long.

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