University of Illinois Extension
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Curtido Salvadoreño (Cabbage Salad)
Total : 2 hours


  • 1 medium head cabbage, chopped
  • 2 small carrots, grated
  • 1 small onion, sliced
  • ½ teaspoon dried red pepper (optional)
  • ½ teaspoon oregano
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • ¼ cup vinegar
  • ½ cup water


  1. Blanch the cabbage with boiling water for 1 minute. Discard the water.
  2. Place the cabbage in a large bowl and add grated carrots, sliced onion, red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water.
  3. Place in the refrigerator for at least 2 hours before serving.
  4. Serve with Pupusas Revueltas.
Exchange: 2 vegetable
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
8 1-cup servings
 Amount Per Serving
 Calories 51      Calories from Fat 8
% Daily Value 
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: