Mediterranean Diet Friendly Salvadoran Curtido

This bright, tangy slaw is everything a plant-forward eating style celebrates — fresh vegetables, bold flavor, and zero fuss. Shredded cabbage, grated carrots, and thinly sliced onion get a quick pickle in white vinegar and a touch of boiling water, creating a crisp, lively condiment that punches well above its weight. A pinch of dried oregano and red pepper flakes tie it all together with just enough warmth and herbal depth. The process is beautifully simple: salt the cabbage to draw out moisture, rinse, squeeze, toss with the other vegetables, and let the brine do its work for an hour. No cooking, no oil, no complicated steps — just clean ingredients transforming into something genuinely craveable. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and have a ready-made topping for grain bowls, fish tacos, or roasted vegetables all week long. Fiber-rich, low in calories, and packed with color, this is the kind of side dish that earns a permanent spot in your weekly rotation.

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