Eosinophilic Esophagitis Friendly Salvadoran Curtido
Bright, tangy, and loaded with crunch, this lightly pickled slaw is the kind of condiment that makes everything it touches taste more alive. Shredded cabbage, grated carrots, and thin-sliced onion come together in a simple brine of white vinegar, boiling water, and a pinch of oregano — nothing complicated, nothing hidden. For anyone navigating eosinophilic esophagitis, finding flavorful sides and toppings that don't rely on common trigger foods can feel like a constant puzzle, and this one is a genuine win. Every ingredient here is straightforward and easy to verify, so you can focus on enjoying the food rather than second-guessing the label. The salting and rinsing step draws out excess moisture from the cabbage first, which means the final texture is tender but still has that satisfying bite. It keeps in the fridge for up to five days, so you can make a batch at the start of the week and reach for it whenever you need a pop of acidity on your plate.
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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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