Curtido Salvadoreno (Cabbage Salad)
This salad will make a great side dish for your next cookout.
Ingredients
US
Metric
- 1 head of cabbage (chopped)
- 2 carrots (small, grated)
- 1 onion (small)
- dried red pepper (optional, 1/2 teaspoon)
- 2 ml oregano
- 5 ml olive oil
- 5 ml salt
- 5 ml brown sugar
- 60 ml vinegar
- 120 ml 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 | 323 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)