Seeds Free Salvadoran Curtido
This bright, tangy slaw is one of those condiments that makes everything it touches taste better — crunchy cabbage, sweet carrot, and sharp pickled onion all working together in one bowl. The ingredient list is refreshingly short: just fresh vegetables, white vinegar, dried oregano, and a pinch of red pepper flakes. There are no hidden seed-based oils, no sesame, no poppy, no mystery spice blends — just clean, straightforward pantry staples that come together without any fuss. Salting and rinsing the cabbage first is the small but smart step that keeps the texture crisp rather than soggy once the brine goes in. After just an hour at room temperature, the vegetables mellow and meld into something that tastes far more complex than the prep time would suggest. It keeps beautifully in the fridge for up to five days, so you can make a batch ahead and have it ready to pile onto whatever the week brings.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!