Fructose Free Salvadoran Curtido
This tangy, lightly pickled slaw is a staple of Salvadoran cooking, and it brings a bright, crunchy contrast to just about anything on the plate. Shredded cabbage, grated carrots, and thinly 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. For anyone managing fructose intake, this recipe is a genuinely satisfying find — no fruit, no honey, no high-fructose additions, just clean vegetables and pantry staples. The salting and rinsing step draws out excess moisture from the cabbage so the final texture stays crisp rather than soggy. After just an hour at room temperature, the vegetables mellow and meld into something that tastes far more complex than the short ingredient list suggests. It keeps well in the fridge for up to five days, so you can make a batch ahead and pull it out whenever you need a punchy, fuss-free side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!