Nutmeg Free Salvadoran Curtido
This bright, tangy slaw is a staple of Salvadoran cooking, and once you make it at home you'll want to pile it on absolutely everything. 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, creating a lightly pickled crunch that's refreshing and deeply satisfying. Dried oregano and red pepper flakes give it just enough herbal warmth and gentle heat to keep things interesting without overwhelming the vegetables. The whole process is beautifully straightforward — no cooking, no special equipment, just a colander, a bowl, and a little patience while the flavors meld. Warm spices like nutmeg are nowhere near this recipe, so the ingredient list stays clean and completely worry-free for anyone avoiding them. It keeps well in the fridge for up to five days, which means you can make a big batch and have a ready-made condiment on hand all week long. Serve it alongside pupusas, tucked into tacos, or honestly just straight from the jar — it's that good.
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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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