Low Iodine Salvadoran Curtido
This bright, tangy slaw is a staple of Salvadoran cooking, and it brings serious crunch and acidity to whatever it's served alongside. Shredded cabbage, grated carrots, and thinly sliced onion get a quick pickle in white vinegar and boiling water, with dried oregano and red pepper flakes rounding out the flavor. The whole thing comes together with pantry basics — no specialty ingredients, no seafood, no dairy, and nothing that typically raises red flags for people managing iodine intake. A quick salt-and-wilt step draws moisture out of the cabbage first, which means the final texture stays crisp rather than soggy once the brine goes in. After just an hour at room temperature, the vegetables mellow and absorb all that punchy, herby vinegar. It keeps well in the fridge for up to five days, so you can make a batch ahead and pull from it all week long. Whether you're piling it onto pupusas or serving it as a simple side, this is the kind of condiment that makes everything on the plate taste more alive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!