Curtido Salvadoreño (Cabbage Salad)
This salad will make a great side dish for your next cookout.
Ingredients
US
Metric
- 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
Steps
- 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 (per serving)
| Calories | 49 |
|---|---|
| Protein | 2.0 g |
| Fat | 1.0 g |
| Carbs | 10.0 g |
| Fiber | 4.0 g |
| Sodium | 178 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)