* Exported from MasterCook *
Curtido - El Salvador Cabbage Salad with Oregano
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups shredded green cabbage -- well packed
1 cup shredded crisp lettuce -- such as iceberg
1 medium carrot -- peeled and coarsely grated
1/2 teaspoon salt
2 tablespoons red wine vinegar
1/4 teaspoon cayenne
1 teaspoon dried oregano
1 tablespoon olive oil
Combine all the ingredients in a large bowl and toss well to mix. Set aside for 1 hour or longer, refrigerating if necessary.
Serves 6
AuthorNote: This is the deliciously spicy and sour salad that is served with papoosa, the stuffed corn breads of El Salvador. It is so good that it has almost replaced coleslaw in my household. I make it at least an hour ahead of time as it needs to sit and "pickle" in its own juices. You can even make it a day in advance; just keep it covered and refrigerated. Here I used half of a 2-pound green cabbage, cored, with the coarse outer leaves removed.
Cuisine:
"LatinAmerican/Hispanic"
Source:
"Madhur Jaffrey's World Vegetarian More than 750 Meatless Recipes from Around the Globe by Madhur Jaffrey"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 46 Calories; 3g Fat (44.3% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4920 4924 0 0 0 0 0 0
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