ForkwiseCurtido Salvadoreño (Cabbage Salad)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 1 head cabbage, chopped
- 2 medium carrots, grated
- 1 small onion, sliced
- red pepper flakes (optional, 1/2 teaspoon)
- ½ tsp oregano
- 1 tsp olive oil
- ½ tsp salt
- 1 tsp brown sugar
- ¼ cup vinegar
- ½ cup water
Method
- 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.
Learn more about: Cabbage Carrots Onions
Nutrition per serving
Serving size: 1 cup prepared salad, 1/8 of recipe (159g)
- Total Calories: 49
- Total Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 178 mg
- Carbohydrates: 10 g
- Dietary Fiber: 4 g
- Total Sugars: 6 g
- Protein: 2 g
Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.
Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · Delicious Heart-Healthy Latino Recipes/ Platillos Latinos Sabrosos y Saludables US Department of Health and Human Services National Heart, Lung, and Blood Institute · Reformatted; ingredient quantities parsed
Photo: Red Cabbage & Grapefruit Salad (8444492669) by Cajsa Lilliehook from Portland (CC BY-SA 2.0) · source
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