From the Pantry Butler kitchen
Curtido Salvadoreño (Cabbage Salad)
This salad will make a great side dish for your next cookout. USDA MyPlate Kitchen — Delicious Heart-Healthy Latino Recipes/ Platillos Latinos Sabrosos y Saludables — US Department of Health and Human Services — National Heart, Lung, and Blood Institute (public domain), via myplate.food
Ingredients
- 1 head of cabbage, chopped
- 2 medium carrots, grated
- 1 small onion, sliced
- red pepper flakes — optional, 1/2 teaspoon
- 1/2 teaspoon oregano
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon brown sugar
- 1/4 cup vinegar
- 1/2 cup water
Method
- 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.
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