Curtido Salvadoreno (Cabbage Salad)

  • 1 head of cabbage (chopped)
  • 2 carrots (small, grated)
  • 1 onion (small)
  • 1/2 teaspoon dried red pepper (optional)
  • 1/2 teaspoon oregano
  • 1 teaspoon olive oil
  • 1 teaspoon sald
  • 1 teaspoon brown sugar
  • 1/4 cup vinegar
  • 1/2 cup water

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.

Source: http://recipefinder.nal.usda.gov/recipes/curtido-salvadoreno-cabbage-salad