Salvadoran Pickled Cabbage Slaw (Encurtido Salvadoreño)

This light and tangy slaw is packed with fiber-rich vegetables and uses only a touch of heart-healthy olive oil.

Ingredients

• 1 medium head cabbage, chopped · 220 kcal
• 2 small carrots, grated · 32 kcal
• 1 small onion, sliced · 22 kcal
• ½ teaspoon dried red pepper flakes (optional)
• ½ teaspoon oregano
• 1 teaspoon olive oil · 32 kcal
• 1 teaspoon salt
• 1 teaspoon brown sugar · 12 kcal
• ¼ cup vinegar · 10 kcal
• ½ cup water

Method

1. Blanch the chopped cabbage in boiling water for 1 minute, then discard the water and drain well.

   

2. In a large bowl, combine the blanched cabbage, grated carrots, sliced onion, red pepper flakes, oregano, olive oil, salt, brown sugar, vinegar, and water.

   

3. Mix everything thoroughly, cover, and place in the refrigerator for at least 2 hours before serving to let the flavors meld.

   

Adapted from an NIH / NHLBI heart-healthy recipe (public domain). Portions, macros, diet checks and step photos by Besly.