Xanthan Gum Free Salvadoran Curtido
This bright, tangy Salvadoran slaw is the kind of condiment that makes everything it touches taste better. Shredded cabbage, grated carrots, and thinly sliced onion get a quick brine of white vinegar, boiling water, oregano, and red pepper flakes — no fancy equipment, no obscure pantry staples, and absolutely nothing that could sneak in a thickener or additive. The salting and rinsing step draws out excess moisture from the cabbage first, so the final texture is perfectly crisp rather than soggy. After just an hour at room temperature, the vegetables mellow into something lightly pickled and deeply savory with a gentle kick of heat. It keeps in the fridge for up to five days, which means you can make a batch ahead and have it ready to pile onto pupusas, tacos, grilled meats, or honestly anything that needs a little lift. For anyone navigating ingredient labels and worrying about hidden gums or stabilizers in store-bought slaws and pickled vegetables, this recipe is a clean, confident alternative you can make entirely from scratch.
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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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