Paleo Salvadoran Curtido
This tangy, lightly pickled slaw is a staple of Salvadoran cooking, and it brings serious brightness to just about anything on the plate. Shredded cabbage, grated carrots, and thinly sliced onion get a quick brine of white vinegar, boiling water, oregano, and red pepper flakes — simple, clean ingredients that need absolutely nothing else. The salting and rinsing step draws out excess moisture from the cabbage first, which means the final texture is crisp and satisfying rather than soggy. For anyone eating grain-free and whole-food focused, this is the kind of condiment that makes meals feel complete without any compromise. It pairs beautifully with grilled meats, eggs, or roasted vegetables, and the longer it sits in the fridge, the more the flavors deepen and meld. Make a batch at the start of the week and you'll find yourself reaching for it constantly.
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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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