Mexican Coleslaw
Recipe from EatingWell

Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.



by 3  people


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Ingredients
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    6   cups 
    very thinly sliced green cabbage, (about 1/2 head) (see Tip)
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    1 1/2  cups 
    peeled and grated carrots, (2-3 medium)
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    1/3  cup 
    chopped cilantro
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    1/4  cup 
    rice vinegar
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    2   tablespoons 
    extra-virgin olive oil
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    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:

1.
Tip: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.
2.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.
Nutrition information
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) 2430, vit. C (mg) 18, sodium (mg) 97, Potassium (mg) 199, Vegetables () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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