Curtido is a cabbage salad that is served alongside [pupusas](https://www.bmc.org/recipes/pupusas-salvadoran-cornmeal-griddle-cake) -- stuffed, griddled masa cakes -- a quintessential street food in El Salvador. We also think this curtido is delicious on any kind of taco, mixed into a grain and vegetable salad, or to accompany a protein like chicken or fish.



 

    Serves: 4 servings    Total Time:  20 minutes Prep Time: 20 minutes Cook Time: 0 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Cabbage - ¼ green cabbage Onion - ½ small, white onion Carrot - 1 medium carrot Water - 2 cups boiling water, or enough to cover vegetables Vinegar - ½ cup, distilled white vinegar Oregano - 1 teaspoon, dried (2-3 teaspoons chopped fresh) Salt - 1 teaspoon kosher salt (½ teaspoon table salt)  

## Instructions

Step 1

Finely slice the cabbage, onion and carrot, or shred with a cheese grater. Place in a large bowl.

Step 2

Cover the vegetables with boiling water, and allow to sit for 10 minutes.

Step 3

Strain vegetables and discard water. 

Step 4

Pour vinegar over vegetables and mix in salt and oregano. Allow to cool before serving. 

 

### Notes

## Nutrition Information

  Calories: 31 Calories Fat: 0 Saturated Fat: 0 Carbohydrates: Net Carb: 6 Dietary Fiber: 2 Protein: 1 Sodium: 300