Mexican Coleslaw
- Prep Time 20 min.
- Cook Time -
- Serves 8
Recipe Provided By: EatingWell.com
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1. Ingredients
- 6 cups very thinly sliced green cabbage (see Tip)
- 1 1/2 cups peeled and grated carrots
- 1/3 cup chopped cilantro
- 1/4 cup rice vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
Nutrition Info
Per Serving
- Calories: 57 kcal
- Carbohydrates: 5 g
- Dietary Fiber: 2 g
- Fat: 3 g
- Protein: 1 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
- Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.
Yield: 8 servings
3. Still Hungry?
Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.
Notes:
Tip
To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.
Make Ahead Tip
To make ahead: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.
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