Soy Free Salvadoran Curtido

This bright, tangy slaw is one of those condiments that makes everything it touches taste better — crunchy cabbage, sweet grated carrot, and sharp pickled onion all coming together in a simple brine of white vinegar and boiling water. It's the kind of recipe that proves you don't need a long ingredient list to build serious flavor. The salt-and-squeeze technique on the cabbage is the real secret here, drawing out excess moisture so the vegetables stay crisp and soak up the vinegar brine without turning soggy. A pinch of dried oregano and red pepper flakes give it just enough warmth and herbal depth to keep things interesting. Because every single ingredient is a whole, unprocessed pantry staple, there's zero guesswork about hidden additives — no sauces, no condiments, nothing that might sneak in unwanted extras. After an hour at room temperature the flavors meld into something genuinely addictive, and it keeps in the fridge for up to five days, getting better as it sits. Pile it onto pupusas, tuck it into tacos, or eat it straight from the jar — no judgment.

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