Turkey Free Salvadoran Curtido
This bright, tangy slaw is a staple of Salvadoran cooking, and once you taste it, you'll understand why it shows up on the table at nearly every meal. Shredded cabbage, grated carrots, and thinly sliced onion get a quick salt-wilt treatment before being bathed in white vinegar and boiling water — a simple brine that transforms humble vegetables into something genuinely craveable. A pinch of dried oregano and a hit of red pepper flakes give it just enough depth and warmth to keep things interesting. The whole thing is completely plant-based and built from pantry staples, so there's zero guesswork about what's in it. It comes together in well under an hour of active effort, then just needs a little time to rest and let the pickling magic happen. Pile it onto pupusas, tuck it into tacos, or serve it alongside grilled proteins as a punchy, acidic counterpoint — it genuinely makes everything taste better. A batch keeps in the fridge for up to five days, so you can make it ahead and reach for it all week long.
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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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