Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.
Recipe from EatingWell
8 servings, generous 1 cup each
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
Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
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.
Per Serving: cal. (kcal) 53, Fat, total (g) 4, sat. fat (g) 1, carb. (g) 5, Monosaturated fat (g) 3, fiber (g) 2, pro. (g) 1, vit. A (IU) 2429.51, vit. C (mg) 17.71, sodium (mg) 97, Potassium (mg) 199, Vegetables () 1, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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