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Curtido Salvadoreno (Cabbage Salad)
Source: Food Stamp Nutrition Connection

Fresh salad of cabbage, carrots, and onion with a sweet dressing.

Prep Time: 2 hours
Cook Time: 1 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 45.5
Total Carbs 9.2 g
Dietary Fiber 3.4 g
Sugars 5.1 g
Total Fat 0.7 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 207.8 mg
Protein 1.7 g
Sodium 320.9 mg
Dietary Exchanges
1/2 Fat , 1 1/2 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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1 each  medium head cabbage
2 each  Carrots, fresh, small, 5 1/2" long, USDA Commodity Commodity
1 each  small onions
0 1/2 tsp  ground red pepper (cayenne)
0 1/2 tsp  ground oregano
1 tsp  olive oil
1 tsp  salt
1 tsp  brown sugar
0 1/4 cup  vinegar
0 1/2 cup  cold 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.

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