Walnut Free Salvadoran Curtido
This bright, tangy slaw is a staple of Salvadoran cooking, and once you make it at home, you'll want to pile it on everything. Shredded cabbage, grated carrots, and thin-sliced onion get a quick salt-wilt treatment before being bathed in white vinegar and a splash of boiling water, creating a lightly pickled crunch that's genuinely addictive. A pinch of dried oregano and red pepper flakes give it just enough warmth and herbal depth to keep things interesting. The whole process is refreshingly straightforward — no cooking, no special equipment, just a colander, a bowl, and a little patience while the vegetables soak up all that tangy brine. Every single ingredient here is naturally free from tree nuts, so there's no label-reading stress or substitution gymnastics required. It keeps beautifully in the fridge for up to five days, which means you can make a big batch and have a ready-made condiment on hand 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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