Lactose 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 get a quick brine of white vinegar, boiling water, and a pinch of red pepper flakes, resulting in something bright, crisp, and just a little spicy. The good news for anyone avoiding dairy is that this recipe is naturally free of it — no substitutions needed, no label-reading required. Every single ingredient is a whole, simple vegetable or pantry staple, so what you see is exactly what you get. The salting and rinsing step draws out excess moisture from the cabbage first, which means the final texture stays pleasantly firm rather than soggy. It comes together with minimal effort and keeps in the fridge for up to five days, making it one of the most practical condiments you can have on hand. Pile it onto pupusas, serve it alongside grilled meats, or eat it straight from the jar — it genuinely makes everything taste better.

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