High Fructose Corn Syrup 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 sliced onion come together in a bright brine of white vinegar, boiling water, oregano, and a pinch of red pepper flakes — nothing more, nothing less. The ingredient list is refreshingly short and completely whole-food, which means there's no sneaky sweetener hiding in the mix the way there often is in store-bought pickled slaws and condiments. Salting and rinsing the cabbage first draws out excess moisture and gives the finished curtido that satisfying, slightly crisp texture rather than a soggy one. After just an hour of resting at room temperature, the vegetables mellow into something punchy, savory, and just a little spicy. It keeps in the fridge for up to five days, so you can make a batch ahead and pull it out whenever you need a bright, acidic contrast to richer dishes.
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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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