It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Red Cabbage Curtido

Source: dLife

A cold, pickled vegetable salad made with red cabbage, jalapeno peppers, carrot, and onion.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	21.3

Total Carbs	4.6 g

Dietary Fiber	1.3 g

Sugars	2.3 g

Total Fat	0.1 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	130.6 mg

Protein	0.7 g

Sodium	407.2 mg

Dietary Exchanges 0.1 Fat, 0.8 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.75
1 3/4 cup cold water 0.3333
0.3333 cup distilled white vinegar 1.0
1 tsp salt 0.5
0 1/2 tsp oregano leaves 1.0
1 each whole jalapeno pepper 3.0
3 cup red cabbage, shredded 1.0
1 each fresh carrots 0.3333
0.3333 cup fresh chopped onion

Directions

In small bowl or jar, combine vinegar, water, salt, oregano, jalapeño pepper, cabbage, carrot, and onion.
Vegetables should be covered with liquid. Add vinegar to cover, if necessary.
Cover and refrigerator for at least 4 hours or up to 1 week. Stir mixture daily.
Serve cold. Use slotted spoon to drain liquid.