Curtido (El Salvadoran Cabbage Salad)

Yield

3 cups

20

5

1/2 head: green cabbage, cored and shredded

1: carrot, grated

1 quart: boiling water

3: green onions, minced

1 cup: distilled white vinegar

1/2 cup: water

2 teaspoons: dried oregano

Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

Calories: 50 kcal

Carbohydrates: 11.3 g

Cholesterol: 0 mg

Fat: 0.3 g

Fiber: 4.7 g

Protein: 2.3 g

Sodium: 47 mg