Pickled Cabbage Curtido with Carrots and Oregano
A zesty Salvadoran-style pickled cabbage slaw featuring crisp cabbage, shredded carrots, and aromatic oregano, perfect as a tangy side or condiment. This latin american-inspired salads (vegan) ready in about 25 minutes pairs medium, peeled and shredded carrots, white vinegar, water into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving is portion-balanced and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 small head (about 6 cups thinly sliced) green cabbage
- 2 medium, peeled and shredded carrots
- 1 cup white vinegar
- 1 cup water
- 2 tsp dried oregano
- 1 tbsp salt
- 1/4 tsp red pepper flakes
- 2, minced garlic cloves
Instructions
- Step 1: Thinly slice 1 small green cabbage into shreds totaling about 6 cups, and place in a large bowl. Add 2 shredded medium carrots and toss together.
- Step 2: In a saucepan, combine 1 cup white vinegar, 1 cup water, 1 tbsp salt, 2 tsp dried oregano, 1/4 tsp red pepper flakes, and 2 minced garlic cloves. Bring to a boil, stirring until salt dissolves, then remove from heat.
- Step 3: Pour the hot vinegar mixture over the cabbage and carrots. Using tongs, toss well to coat all vegetables evenly.
- Step 4: Transfer to a glass jar or airtight container, pressing down to submerge the vegetables in the liquid. Let cool to room temperature, then refrigerate for at least 24 hours before serving to develop tangy flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pickled Cabbage Curtido with Carrots and Oregano take to make?
Total time is about 25 minutes (15 min prep + 10 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 Pickled Cabbage Curtido with Carrots 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 Pickled Cabbage Curtido with Carrots 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 Pickled Cabbage Curtido with Carrots 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.
Is Pickled Cabbage Curtido with Carrots and Oregano vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
