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Curtido Salvadoreño (Cabbage Salad)

Source: Delicious Heart-Healthy Latino Recipes/ Platillos Latinos Sabrosos y Saludables US Department of Health and Human Services National Heart, Lung, and Blood Institute

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This salad will make a great side dish for your next cookout.

Makes
8 servings

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

Directions

  1. Wash hands with soap and water.
  2. Blanch the cabbage with boiling water for 1 minute. Discard the water.
  3. Place the cabbage in a large bowl and add grated carrots, sliced onion, red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water.
  4. Place in the refrigerator for at least 2 hours before serving.

Notes

Learn more about: Cabbage Carrots Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.