Mexican Coleslaw
Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
8 servings, generous 1 cup each
Ingredients
-
6 cups very thinly sliced green cabbage, (about 1/2 head) (see Tip)
-
1 1/2 cups peeled and grated carrots, (2-3 medium)
-
1/3 cup chopped cilantro
-
1/4 cup rice vinegar
-
2 tablespoons extra-virgin olive oil
-
1/4 teaspoon salt
Directions
1.
Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
2.
Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.
Tips:
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: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.
Nutrition information
Calories 53, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Sodium 97 mg, Carbohydrate 5 g, Fiber 2 g, Protein 1 g, Potassium 199 mg. Daily Values: Vitamin A 50%, Vitamin C 30%. Exchanges: Vegetable 1,Fat 0.5
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Coleslaw Deluxe
From Betty's Soul Food Collection... Aw...go ahead! Enjoy a second helping of our lightened slaw. It's mixed with perfectly seasoned reduced-fat dressing and plenty of fresh, healthy vegetables.
See RecipeMore Great Recipe Ideas from EatingWell
