University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Curtido Salvadoreño (Cabbage Salad)
Total : 2 hours

Ingredients:

  • 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

Directions:

  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 
2%0% Total Fat 1g0g
0%0% Cholesterol   0mg0mg
1%0% Sodium   27mg0mg
3%0% Total Carbohydrate   10g0g
12%0%   Dietary Fiber   3g0g
0%   Sugars   0g
4%0% Protein   2g0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
 Amount Per Serving
 Calories 0      Calories from Fat 0
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
0% Sodium   0mg
0% Total Carbohydrate   0g
0%   Dietary Fiber   0g
0%   Sugars   0g
0% Protein   0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: