Mexican Coleslaw

Mexican Coleslaw

Makes: 8 servings, generous 1 cup each
Active Time: 20 minutes
Total Time: 20 minutes

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

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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

Preparation

  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 & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.

Tip: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.

Nutrition Facts

  • Servings Per Recipe 8
  • Amount Per serving
  • Calories 53
  • % Daily values *
  • 6% Total Fat 4g
    • 5% Saturated Fat 1g
    • Trans Fat 0g
    • Monounsaturated Fat 3g
  • 0% Cholesterol 0mg
  • 5% Potassium 159mg
  • 4% Sodium 97mg
  • 2% Total Carbohydrate 5g
    • 8% Dietary Fiber 2g
    • Sugars 3g
  • 2% Protein 1g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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