Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.Ingredients
Total Time: 20 minutes
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
Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.
8 servings, generous 1 cup each
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.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 vegetable
- 1/2 fat (mono
- Carbohydrate Servings
- Vitamin A (50% daily value)
- Vitamin C (30% dv)
- phytochemicals sulforaphane and indoles.