Red Meat Allergy Friendly Salvadoran Curtido
This bright, tangy slaw is one of those condiments that makes everything it touches taste better. Shredded cabbage, grated carrots, and thinly sliced onion get a quick brine of white vinegar, boiling water, oregano, and red pepper flakes — simple pantry staples that come together into something genuinely craveable. The whole dish is completely plant-based, so there's zero concern about animal proteins of any kind sneaking in. A short salting step draws out moisture from the cabbage first, which means the final texture is tender but still has a satisfying crunch rather than turning soggy. After just an hour at room temperature, the vegetables soak up that lightly spiced, acidic brine and the flavors meld into something far greater than the sum of their parts. It keeps well in the fridge for up to five days, so you can make a big batch and pile it onto tacos, grain bowls, or whatever else needs a little lift 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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