Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Radish | 1/2 cup (58g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 head cabbage, finely sliced 1 onion, thinly sliced
- 3 large carrots, grated 1 green and 1 red bell pepper, seeded and finely chopped
- 1 large radish, grated pinch of oregano
- 1 small hot pepper, seeded and chopped (optional)
- oil for frying salt
- 1 ½ cups pineapple vinegar: (choose 1)
Directions
more traditional method: cut up 1 pineapple, peel included. Put in large jar with 1 handful grapes, 1 sliced peach and pinch of oregano. Cover with water, cover jar, and let sit on counter several days. Strain liquid to use in recipe.
substitution: mix ¾ cup pineapple juice, ½ cup apple cider vinegar, ¼ cup water, pinch of oregano and 1 tablespoon oil.
Cover cabbage, carrots and radish with hot (not quite boiling) water, and let sit for 30 minutes. Drain well. Place cabbage in a large salad bowl.
Heat oil in a frying pan and sauté onion, hot pepper (if used), bell peppers, oregano and salt. Stir into the cabbage mixture, mixing well.
Pour 1 ½ cups pineapple vinegar over the cabbage, stirring well to dress all the vegetables.
Category:Salvadorian Recipes
Category:Salvadorian Vegetarian