Rice Free Salvadoran Curtido

Total time1 hr 15 min

Prep time15 min

Cook time0 min

4.7

(6)

This bright, tangy slaw is one of those condiments that makes everything it touches taste better — crunchy cabbage, sweet carrot, and sharp onion all brought together by a quick vinegar brine with a whisper of oregano and heat. It's a naturally grain-free ferment-style side that comes together with nothing more than fresh vegetables, pantry staples, and a little patience. The salting step draws out moisture from the cabbage so the brine can really penetrate, giving you that satisfying lightly pickled texture without any complicated equipment or canning know-how. A full hour of resting at room temperature is all it takes for the flavors to meld into something that tastes far more complex than the ingredient list suggests. It keeps beautifully in the fridge for up to five days, which means you can make a batch on Sunday and have a ready-made topping all week long. Pile it onto pupusas, tuck it into tacos, or serve it alongside grilled meats — it's the kind of versatile, vibrant side dish that earns a permanent spot in your rotation.

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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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