Turmeric Free Salvadoran Curtido
This bright, tangy slaw is a staple of Salvadoran cooking, and once you taste it alongside pupusas or grilled meats, you'll understand why it shows up on every table. Shredded cabbage gets salted and squeezed to draw out moisture, then tossed with grated carrots, sliced white onion, oregano, and a hit of red pepper flakes before a simple brine of white vinegar and boiling water does its magic. The result is a crisp, lightly pickled condiment with just enough heat and acidity to cut through rich, hearty dishes. For anyone avoiding turmeric, this recipe is naturally in the clear — every ingredient is straightforward and easy to verify, with no spice blends or store-bought shortcuts that might sneak in unwanted additions. It comes together with minimal effort and actually improves as it sits, making it a fantastic make-ahead option that keeps in the fridge for up to five days. The longer it rests, the more the flavors meld into something genuinely craveable.
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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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