Pescatarian Salvadoran Curtido
This bright, tangy slaw is one of those condiments that quietly steals the show at the table. Shredded cabbage, grated carrot, and thinly sliced onion get a quick brine of white vinegar and boiling water, with dried oregano and red pepper flakes adding just enough warmth and depth. The salt-and-rinse step on the cabbage is the secret — it draws out excess moisture so the vegetables stay pleasantly crisp rather than soggy once the pickling liquid goes in. Everything comes together in about an hour at room temperature, and the flavors only get better as it sits in the fridge over the next few days. Since it's built entirely from fresh produce, vinegar, and pantry spices, there's nothing to second-guess here — it's naturally free of meat and fits effortlessly into a pescatarian spread. Pile it alongside grilled fish tacos, pupusas, or really anything that could use a punchy, acidic contrast. It's the kind of simple, make-ahead recipe that earns a permanent spot in your weekly 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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