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Red Cabbage Curtido
Source: dLife

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

Prep Time: 15 hours
Cook Time: 0 minutes
Difficulty: Easy

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
, 1 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.
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0.3333 cup  distilled white vinegar
1 3/4 cup  cold water
1 tsp  salt
0 1/2 tsp  oregano leaves
1 each  whole jalapeno pepper
3 cup  red cabbage, shredded
1 each  fresh carrots
0.3333 cup  fresh chopped onion
  1. In small bowl or jar, combine vinegar, water, salt, oregano, jalapeƱo pepper, cabbage, carrot, and onion.
  2. Vegetables should be covered with liquid. Add vinegar to cover, if necessary.
  3. Cover and refrigerator for at least 4 hours or up to 1 week. Stir mixture daily.
  4. Serve cold. Use slotted spoon to drain liquid.

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