Eggless Salvadoran Curtido
This bright, tangy slaw is one of those condiments that makes everything it touches taste better — crunchy cabbage, sweet carrot, and sharp onion all brought together by a quick vinegar brine with a whisper of oregano and heat. The whole thing comes together with pantry staples and zero fuss, relying entirely on fresh vegetables and a simple pour-over pickling method rather than any complicated technique. Because it's built from produce and vinegar alone, there's nothing here to worry about on the allergen front — no hidden binders, no emulsifiers, just clean, vibrant flavor. Salting and squeezing the cabbage first is the move that keeps the texture satisfying rather than soggy, so don't skip that step. After just an hour at room temperature the flavors meld into something that tastes like it's been fermenting for days. It keeps beautifully in the fridge for up to five days, which means you can make a big batch and pile it onto pupusas, tacos, grain bowls, or honestly anything that needs a little lift.
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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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