Hazelnut Free Salvadoran Curtido
This tangy, 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 get a quick brine of white vinegar, boiling water, and a pinch of red pepper flakes, producing something bright, crunchy, and just a little spicy. The whole thing comes together with pantry basics and zero cooking beyond boiling water, making it one of the most effortless condiments you can have on hand. Because it's built entirely from fresh vegetables and simple seasonings, there's no need to scrutinize labels or worry about hidden nut-based ingredients sneaking in. It only gets better as it sits, so making a batch ahead of time and pulling it from the fridge throughout the week is absolutely the move. Pile it onto pupusas, tuck it into tacos, or serve it alongside grilled meats — the acidity cuts through rich flavors like a dream.
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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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