Gelatin 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 tables alongside just about everything. Shredded cabbage, grated carrot, and thinly sliced onion get a quick salt-wilt treatment before being bathed in white vinegar and hot water, creating a lightly pickled crunch that cuts through rich, hearty mains beautifully. A pinch of dried oregano and red pepper flakes give it just enough depth and heat to keep things interesting without overwhelming the vegetables. The whole process is completely plant-based and relies on nothing but fresh produce, pantry spices, and vinegar — no thickeners, stabilizers, or animal-derived additives of any kind. That makes it a genuinely worry-free option for anyone avoiding gelatin, which can quietly sneak into store-bought pickled products and condiments. It comes together in about an hour of resting time and keeps in the fridge for up to five days, so you can make a batch ahead and have a vibrant, crunchy condiment ready to go 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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