Pecan Free Salvadoran Curtido
Bright, tangy, and just a little spicy, this Salvadoran fermented slaw is the kind of condiment that makes everything it touches taste better. Shredded cabbage, grated carrots, and thinly sliced onion get a quick salt-wilt treatment before being bathed in white vinegar and boiling water — a simple brine that transforms humble vegetables into something genuinely craveable. A pinch of dried oregano and red pepper flakes add just enough depth and heat to keep things interesting. The whole recipe is built entirely from fresh produce, pantry staples, and nothing else, so there's zero concern about hidden tree nut ingredients sneaking in. It comes together with minimal effort and only gets better as it sits, making it a smart make-ahead option for taco nights, pupusas, or any meal that could use a punchy, acidic lift. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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!