Emulsifier Free Salvadoran Curtido
This tangy, lightly pickled slaw is one of those condiments that makes everything it touches taste brighter and more alive. Shredded cabbage, grated carrots, and sliced onion get a quick brine of white vinegar and boiling water, with dried oregano and a pinch of red pepper flakes rounding out the flavor. The result is crisp, zippy, and just a little spicy — the kind of thing you'll want to pile onto everything from tacos to grilled meats. What makes this recipe such a natural fit for an emulsifier-free approach is its total simplicity: every single ingredient is a whole, unprocessed food with nothing hidden in the label. No store-bought dressings, no packaged spice blends, no additives of any kind — just vegetables, vinegar, and seasoning doing exactly what they're supposed to do. It comes together with minimal effort and actually improves as it sits, making it a great make-ahead option for busy weeknights or casual entertaining.
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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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