MSG Free Salvadoran Curtido
This bright, tangy slaw is one of those condiments that makes everything it touches taste better — crunchy cabbage, sweet carrot, and sharp onion all brought together with a quick vinegar brine and a whisper of oregano and red pepper flakes. The whole thing comes together with nothing more than fresh vegetables, salt, and pantry staples, so you never have to squint at a label wondering what's hiding in a seasoning packet. That's a genuine win when so many store-bought pickled sides rely on flavor enhancers to do the heavy lifting. Salting and rinsing the cabbage first draws out excess moisture and gives the finished slaw that satisfying, lightly crisp texture rather than a soggy one. After just an hour at room temperature, the brine works its magic and the flavors meld into something that tastes far more complex than the ingredient list suggests. It keeps beautifully in the fridge for up to five days, which means you can make a batch on Sunday and have a punchy, ready-to-go topping all week long.
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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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