Wheat 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 tables again and again. Shredded cabbage, grated carrot, and thinly sliced onion get a quick salt-wilt treatment before being doused in white vinegar and hot water, creating a lightly pickled condiment that's crisp, punchy, and deeply satisfying. Every single ingredient here is naturally free of wheat — no hidden grains, no thickeners, no soy sauce lurking in the background — just vegetables, vinegar, and spice doing exactly what they're supposed to do. The dried oregano and red pepper flakes add a subtle herby heat that keeps things interesting without overwhelming the fresh vegetable flavor. It comes together with minimal effort and gets better as it sits, making it an ideal make-ahead addition to any meal. Keep a jar in the fridge and you'll find yourself reaching for it on eggs, grilled meats, rice bowls, or honestly just straight from the container.
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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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