Cabbage and Carrot Curtido with Vinegar and Oregano

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A tangy, crunchy Salvadoran fermented slaw made from cabbage, carrots, and onions, flavored with vinegar and oregano. This Latin American-inspired vegetarian recipe, ready in about 15 minutes, pairs green cabbage, carrots, white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 40 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 small head (about 1 lb), shredded green cabbage
• 2 medium, peeled and grated carrots
• 1 small, thinly sliced white onion
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tsp dried oregano
• 1 tbsp salt
• 1/4 tsp (optional) crushed red pepper flakes

Instructions

1. Step 1: Combine 1 lb shredded green cabbage, 2 grated medium carrots, and 1 thinly sliced small white onion in a large bowl.
2. Step 2: In a separate bowl, whisk together 1/2 cup white vinegar, 1/2 cup water, 1 tbsp salt, 1 tsp dried oregano, and 1/4 tsp crushed red pepper flakes if using.
3. Step 3: Pour the vinegar mixture over the vegetables and toss well to combine.
4. Step 4: Pack the mixture tightly into a clean glass jar. Cover loosely and let ferment at room temperature for 2-3 days until slightly sour and crisp.
5. Step 5: Refrigerate and serve as a refreshing side with pupusas or grilled meats.