Pistachio 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 nearly every plate. Shredded cabbage, grated carrots, and thinly sliced onion get a quick salt-wilt treatment before being bathed in white vinegar and boiling water, creating a lightly pickled condiment that's crisp, zippy, and deeply satisfying. A pinch of dried oregano and red pepper flakes give it just enough herbal warmth and gentle heat to keep things interesting. The whole thing comes together with pantry staples and zero cooking beyond boiling water, making it one of the most effortless recipes you can add to your rotation. Since every ingredient here is a whole vegetable, a spice, or a simple acid, there's absolutely nothing to second-guess when it comes to hidden additives or allergen concerns. It keeps beautifully in the fridge for up to five days, so you can make a batch ahead and pile it onto pupusas, tacos, grain bowls, or anything else that needs a bright, crunchy lift.
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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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