Seed Oil Free Salvadoran Curtido
This bright, tangy Salvadoran 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 — no cooking required beyond a simple salting and rinse. The result is a lightly pickled, crisp relish with just enough heat and acidity to cut through rich, hearty mains. Because the ingredient list is entirely whole vegetables, vinegar, and spices, there is absolutely nothing here to raise a red flag — no hidden oils, no processed shortcuts, just clean, honest fermentation. It comes together in about an hour at room temperature, and it only gets better as it sits in the fridge over the next few days. Keep a jar on hand and you will find yourself reaching for it on tacos, rice bowls, grilled meats, and honestly just about anything else on the plate.
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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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