Cabbage and Carrot Curtido with Vinegar and Oregano
A tangy, crunchy Salvadoran fermented slaw made from cabbage, carrots, and onions, flavored with vinegar and oregano. This latin american-inspired vegetarian ready in about 15 minutes pairs medium, peeled and grated carrots, small, thinly sliced white onion, white vinegar 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
- Step 1: Combine 1 lb shredded green cabbage, 2 grated medium carrots, and 1 thinly sliced small white onion in a large bowl.
- 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.
- Step 3: Pour the vinegar mixture over the vegetables and toss well to combine.
- 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.
- Step 5: Refrigerate and serve as a refreshing side with pupusas or grilled meats.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cabbage and Carrot Curtido with Vinegar and Oregano take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cabbage and Carrot Curtido with Vinegar and Oregano?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white vinegar from drying out.
Can I substitute ingredients in Cabbage and Carrot Curtido with Vinegar and Oregano?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cabbage and Carrot Curtido with Vinegar and Oregano for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cabbage and Carrot Curtido with Vinegar and Oregano?
Latin American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
