Gluten 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 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. 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. Because it's built entirely from fresh vegetables and pantry staples, there's nothing to second-guess here — no hidden additives, no processed ingredients, just clean and naturally gluten-free goodness. It comes together with minimal effort and actually gets better as it sits, making it a smart make-ahead option for busy weeknights or weekend gatherings. Keep a jar in the fridge and you'll find yourself reaching for it 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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