Fish Free Salvadoran Curtido
This bright, tangy slaw is a staple of Salvadoran cooking, and once you taste it, you'll understand why it shows up on nearly every plate. Shredded cabbage, grated carrots, and thinly sliced onion get tossed with oregano and red pepper flakes before a simple brine of white vinegar and boiling water works its magic. The result is a lightly pickled, crisp condiment with just enough heat to keep things interesting. Every single ingredient here is naturally plant-based and completely free of seafood or fish-derived additives — no hidden anchovy paste, no Worcestershire, nothing to second-guess. The salting and rinsing step draws out excess moisture from the cabbage so the brine penetrates evenly and the texture stays satisfyingly crunchy rather than soggy. It only takes about an hour at room temperature to develop real depth of flavor, and it keeps in the fridge for up to five days, meaning you can make a big batch and pile it onto pupusas, tacos, or grain bowls all week long.
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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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