Mushroom Free Salvadoran Curtido
Bright, tangy, and just a little spicy, this Salvadoran fermented slaw is the kind of condiment that makes everything it touches taste better. Shredded cabbage, grated carrot, and thinly sliced onion get a quick brine of white vinegar and boiling water, then settle into something wonderfully punchy after just an hour at room temperature. The dried oregano and red pepper flakes add a subtle warmth that keeps each forkful interesting without overwhelming the fresh vegetable flavors. Every single ingredient here is whole and plant-based, so there's zero guesswork about hidden fungi or processed additives sneaking into the mix. It comes together with nothing more than a colander, a bowl, and a little patience — no special equipment needed. Make a batch on Sunday and you'll have a ready-to-go topping for tacos, rice bowls, or grilled proteins 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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