Gut Friendly Salvadoran Curtido
This vibrant, lightly pickled slaw is a staple of Salvadoran cooking, and once you taste it, you'll understand why it shows up on the table at nearly every meal. Shredded cabbage, grated carrots, and thinly sliced onion are brought together with white vinegar, oregano, and a pinch of red pepper flakes for something tangy, crisp, and quietly addictive. The quick salt-and-squeeze step draws out excess moisture from the cabbage, which helps the brine penetrate faster and gives the finished slaw a satisfying texture rather than a soggy one. Fermented and pickled vegetables are well-regarded for supporting a balanced digestive system, and the vinegar brine here does a gentle version of that work without any complicated culturing process. Everything comes together in about an hour at room temperature, and the flavors only get better after a day or two in the fridge. It's the kind of condiment that makes you want to pile it onto everything — pupusas, tacos, grain bowls, or honestly just eaten straight from the jar.
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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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