Nitrate & Nitrite Free Salvadoran Curtido
This bright, tangy slaw is a staple of Salvadoran cooking, and once you taste it, you'll understand why it shows up on the table at nearly every meal. Shredded cabbage, grated carrots, and thinly sliced onion get a quick salt-wilt treatment before being bathed in white vinegar and a splash of boiling water — the result is a lightly pickled, crunchy condiment that cuts through rich, heavy dishes like nothing else. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels for hidden preservatives or curing agents that sneak into so many packaged foods. The oregano and red pepper flakes add just enough warmth and depth to keep things interesting without overwhelming the clean, vegetal flavors. It comes together with minimal effort and actually improves as it sits, making it a perfect make-ahead addition to your weekly rotation. Pile it onto pupusas, tuck it into tacos, or serve it alongside grilled proteins — it's endlessly versatile and genuinely hard to stop eating.
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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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