Curtido Salvadoreño (Cabbage Salad)
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Ingredients
- 1 head of cabbage, chopped
- 2 medium carrots, grated
- 1 small onion, sliced
- red pepper flakes (optional, 1/2 teaspoon)
- 1/2 teaspoon oregano
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon brown sugar
- 1/4 cup vinegar
- 1/2 cup water
Instructions
- Wash hands with soap and water.
- Blanch the cabbage with boiling water for 1 minute. Discard the water.
- Place the cabbage in a large bowl and add grated carrots, sliced onion, red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water.
- Place in the refrigerator for at least 2 hours before serving.
Nutrition
| Calories | 49 |
|---|---|
| Protein | 2 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 178 mg |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Delicious Heart-Healthy Latino Recipes/ Platillos Latinos Sabrosos y Saludables US Department of Health and Human Services National Heart, Lung, and Blood Institute