Curtido Salvadoreño (Cabbage Salad)

130 min · Serves 8

From USDA MyPlate Kitchen. Delicious Heart-Healthy Latino Recipes/ Platillos Latinos Sabrosos y Saludables US Department of Health and Human Services National Heart, Lung, and B

Steps written by Kubbord

What goes in

• 1cabbage
• 2carrots
• 1onion
• 2½ mlred pepper flakes (optional)
• 2½ mloregano
• 4.9 mlolive oil
• 2½ mlsalt
• 4.9 mlbrown sugar
• ¼ cupvinegar
• ½ cupwater

How to cook it

1. Shred the cabbage, grate the carrots, and thinly slice the onion.
2. Bring a large pot of tap water to a rolling boil over high heat, add the shredded cabbage, and blanch for 1 minute until slightly wilted, then drain thoroughly and discard the water.
3. Transfer the blanched cabbage to a large bowl and add the grated carrots, sliced onion, red pepper flakes, oregano, olive oil, salt, brown sugar, vinegar, and ½ cup water.
4. Toss everything together until thoroughly mixed, then cover and refrigerate for at least 2 hours before serving to allow the flavors to blend.

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