Dairy 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 onto everything. Shredded cabbage, grated carrots, and thinly sliced onion get a quick brine of white vinegar, boiling water, and a pinch of red pepper flakes that transforms simple vegetables into something bright, crunchy, and deeply satisfying. The whole thing comes together with pantry staples and zero cooking beyond boiling a little water — just salt, toss, and let time do the work. Because it's built entirely from fresh produce and vinegar, there's nothing to second-guess here for anyone avoiding dairy; every single ingredient is naturally in the clear. An hour at room temperature is all it takes for the flavors to meld into that signature tangy-herby bite, though it only gets better after a day or two in the fridge. Serve it alongside pupusas, tacos, grilled meats, or honestly just eat it straight from the jar — it's that good.
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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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