This vibrant Salvadoran slaw is tangy, crunchy, and just the right amount of spicy — the kind of condiment that makes everything it touches taste better. Shredded cabbage, grated carrots, and thinly sliced onion get a quick pickle in white vinegar and boiling water, with dried oregano and red pepper flakes rounding out the flavor. The salting and rinsing step is key: it wilts the cabbage just enough to give the finished curtido that satisfying, slightly tender bite without turning it soggy. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden grain-based additives sneaking into your condiment. It comes together with minimal prep and gets better as it sits, making it an ideal make-ahead addition to your fridge. Pile it onto pupusas, tacos, grilled meats, or honestly anything that could use a bright, acidic kick. A batch keeps for up to five days, so you'll be reaching for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
