PCOS Friendly Salvadoran Curtido
This bright, tangy fermented slaw is a staple of Salvadoran cuisine, and it turns out to be a near-perfect fit for anyone managing hormonal health through food. Cabbage, carrots, and onion are all low-glycemic, fiber-rich vegetables that support steady blood sugar — a cornerstone of eating well with PCOS. The quick pickling process with white vinegar and a touch of oregano transforms these humble ingredients into something genuinely craveable, with a crisp texture and a zippy, slightly spicy kick from the red pepper flakes. There's no added sugar, no refined carbs, and no complicated steps — just whole vegetables doing exactly what they're supposed to do. It comes together with minimal effort and keeps in the fridge for up to five days, making it an easy meal-prep win for busy weeks. Pile it onto grain bowls, serve it alongside eggs, or use it as a fresh contrast to richer dishes — the versatility alone makes it worth keeping on rotation.
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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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