Legume Free Salvadoran Curtido
This bright, tangy slaw is one of those condiments that quietly steals the show at the table. Shredded cabbage, grated carrots, and thin-sliced onion get a quick brine of white vinegar and boiling water, then rest until everything is lightly pickled and perfectly balanced with oregano and a hint of red pepper heat. The whole process is refreshingly straightforward — salt the cabbage, squeeze out the liquid, toss with the other vegetables, pour over the brine, and walk away for an hour. Because every ingredient here is a simple whole vegetable or pantry staple, there's nothing to second-guess for anyone avoiding legumes — no hidden bean-based additives, no sneaky soy, just clean produce and vinegar doing their thing. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and have a punchy, crunchy topping ready all week long. Pile it onto tacos, serve it alongside grilled meats, or eat it straight from the jar — honestly, no judgment.
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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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