Sesame Free Salvadoran Curtido
This bright, tangy slaw is a staple of Salvadoran cooking, and once you taste it alongside your favorite dishes, you'll wonder how you ever went without it. Shredded cabbage, grated carrots, and thinly sliced onion get a quick salt-wilt treatment before being bathed in white vinegar and hot water, creating a lightly pickled crunch that's seriously addictive. A pinch of dried oregano and red pepper flakes give it just enough herbal heat to keep things interesting without overwhelming the fresh vegetables. The whole process is beautifully straightforward — no cooking, no special equipment, just a colander, a bowl, and a little patience while the flavors come together. For anyone navigating sesame sensitivities, this recipe is a breath of fresh air: every single ingredient is a whole, unprocessed pantry staple with zero hidden additives to worry about. It keeps well in the fridge for up to five days, so you can make a batch ahead and pull it out whenever you need a punchy, crunchy topping for pupusas, tacos, rice bowls, or grilled meats.
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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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