Vegetarian Salvadoran Curtido
This tangy, lightly pickled slaw is one of those condiments that makes everything it touches taste brighter and more alive. Shredded cabbage, grated carrots, and thinly sliced onion get a quick brine of white vinegar and boiling water, with dried oregano and a pinch of red pepper flakes rounding out the flavor. The salting and rinsing step is key — it wilts the cabbage just enough to give you that satisfying tender-crisp texture without turning it soggy. After just an hour at room temperature, the vegetables soak up the brine and meld into something genuinely addictive. It's naturally free of meat and animal byproducts, so it fits a plant-based table without any substitutions or workarounds. Make a batch on Sunday and you'll be pulling it out of the fridge all week to pile onto tacos, eggs, rice bowls, or anything else that could use a little lift.
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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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