Mexican Coleslaw

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

 Mexican Coleslaw
photographer: Ken Burris
Nutritionist Tested & Approved
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

Directions
  1. Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.

  2. 8 servings, generous 1 cup each

  3. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.

  4. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.


Nutritional Facts

Servings
8
Per serving
Calories
53
Carbohydrates
5g
Fat
4g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
1g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
159mg
Sodium
97mg
Added Sugars
0g
Exchanges
1 vegetable
1/2 fat (mono
Carbohydrate Servings
0
Vitamin A (50% daily value)
Vitamin C (30% dv)
phytochemicals sulforaphane and indoles.

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