From Linda Bladholm’s A Fork on the Road
Curtido (Cabbage and Carrot Slaw)
This Salvadoran slaw, adapted from what4eats.com, is good with quesadillas, tacos and grilled meats.
1/2 cabbage head, shredded
1 carrot, peeled and grated
1/2 cup clear vinegar
3 scallions, minced
1 jalapeño, minced
1/2 teaspoon salt
Place the cabbage and carrot in a large heatproof bowl. Pour 4 cups boiling water into the bowl and set aside for 5 minutes. Drain and press out as much liquid as possible. Return mixture to bowl and add vinegar, 1/2 cup water, scallions, jalapeño and salt; mix well. Let sit an hour or two at room temperature, then cover and chill. Makes 6 servings.
Per serving: 33 calories (4 percent from fat), 0 fat (0 saturated, 0 monounsaturated), 0 cholesterol, 1.2 g protein, 6.2 g carbohydrates, 2.4 g fiber, 217 mg sodium.