Curtido Salvadoreno (Cabbage Salad)

Curtido Salvadoreno (Cabbage Salad)


1 head of cabbage (chopped)
2 carrot (small, grated)
1 onion (small)
1/2 teaspoon dried red pepper (optional)
1/2 teaspoon oregano
1 teaspoon olive oil
1 teaspoon salt
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.

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