Red Cabbage Curtido
Makes drained, 3 to 3 1/2 cups
Notes: Curtido stays fresh and crisp up to 1 week; store airtight in the refrigerator.
1/3 cup white vinegar
1 teaspoon salt
1/2 teaspoon dried oregano
1 fresh jalapeño chili (about 1 oz.), rinsed, stemmed, seeded, and minced
3 cups shredded red cabbage
1 carrot (1/4 lb.), peeled and shredded
1/3 cup chopped onion
In a bowl or jar (at least 4 cup), mix vinegar, salt, oregano, chili, and 1 3/4 cups water. Combine cabbage, carrot, and onion; add to bowl and push mixture down into liquid.
Cover and chill 4 hours or up to 1 week; mix occasionally to keep vegetables immersed in liquid.
To serve, lift out relish with a slotted spoon and drain.
Nutritional analysis per 1/2 cup.
Servings Makes drained, 3 to 3 1/2 cups
- Amount Per Serving
- Calories 20Calories from Fat 4.5
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 342mg15%
- Total Carbohydrate 4.8g2%
- Dietary Fiber 1.2g5%
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.