Pork 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 before being bathed in white vinegar and boiling water, creating a lightly pickled crunch that cuts through rich, hearty mains beautifully. A pinch of dried oregano and red pepper flakes give it just enough warmth and herbal depth 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 keep on hand. Since every ingredient here is straightforwardly plant-based and free from any cured or processed meat products, there's nothing to second-guess — just clean, vibrant flavor. It only gets better as it sits, so making a batch ahead of time means you'll have a ready-made topping for the next several days. Pile it onto pupusas, tuck it into tacos, or serve it alongside grilled chicken for an instant upgrade.
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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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