Oats Free Salvadoran Curtido
This bright, tangy slaw is a staple of Salvadoran cooking, and once you try it, you'll want to pile it on absolutely everything. Shredded cabbage, grated carrot, and thinly sliced onion get a quick salt-wilt treatment before being bathed in white vinegar and boiling water, creating a lightly pickled condiment that's crisp, punchy, and deeply refreshing. A pinch of dried oregano and red pepper flakes give it just enough herbal heat to keep things interesting without overpowering whatever it's served alongside. The whole process is beautifully straightforward — no cooking, no special equipment, just simple vegetables and pantry staples doing exactly what they're supposed to do. Every single ingredient here is naturally free of grains, so there's no need to scrutinize labels or worry about hidden additives sneaking into your condiment. It keeps well in the fridge for up to five days, which means you can make a batch ahead and have a ready-to-go topping for the whole week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!