Ingredients
1 head of cabbage (chopped)
2 carrots (small
grated)
1 onion (small)
dried red pepper (optional
1/2 teaspoon)
1/2 teaspoon oregano
1 teaspoon olive oil
1 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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 49 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 323 mg |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Total Sugars | 6 g |
| Added Sugars included | 1 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 56 mg |
| Iron | 1 mg |
| Potassium | 269 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Curtido Salvadoreno (Cabbage Salad). Recipe source: Delicious Heart-Healthy Latino Recipes/ Platillos Latinos Sabrosos y Saludables US Department of Health and Human Services National Heart, Lung, and Blood Institute. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.