Peanut 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 carrot, and thinly sliced onion get a quick salt-wilt before being bathed in white vinegar and boiling water, creating a lightly pickled crunch that cuts through rich, hearty dishes beautifully. A pinch of dried oregano and red pepper flakes give it just enough depth and heat to keep things interesting. The whole thing comes together with pantry staples and zero cooking required beyond boiling water, making it one of the most effortless condiments you can have on hand. Every ingredient here is straightforward and naturally free from peanuts or any nut-based additions, so there's no label-scanning or second-guessing involved. It keeps in the fridge for up to five days, which means you can make a batch ahead and pile it onto pupusas, tacos, or grilled meats all week long.
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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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