Honey Free Salvadoran Curtido
This bright, tangy slaw is a staple of Salvadoran cooking, and once you taste it alongside a plate of pupusas or grilled meats, you'll understand why it shows up on tables across Central America. Shredded cabbage, grated carrots, and thinly sliced onion get a quick salt-wilt treatment before being bathed in white vinegar and boiling water — a simple brine that transforms humble vegetables into something genuinely craveable. A pinch of dried oregano and red pepper flakes give it just enough herbal heat to keep things interesting without overpowering the dish. Because the entire recipe relies on pantry staples and fresh produce, there's nothing hidden to worry about — no sweeteners of any kind sneak into the process. Many store-bought pickled slaws and condiments quietly include sweeteners in their brine, so making this from scratch puts you fully in control. It only takes about an hour of resting time to develop that lightly pickled, tangy depth, and it keeps beautifully in the fridge for up to five days, making it a fantastic make-ahead condiment for the whole week.
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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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