Mexican Coleslaw
- Number of Servings: 6
Ingredients
6 cups very thinly sliced green cabbage1 1/2 cups peeled and grated carrots (2-3 medium)1/3 cup chopped cilantro1/4 cup rice vinegar2 tablespoons extra-virgin olive oil1/4 teaspoon saltTip: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the grocer.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user NIEMALEE.
2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.
Number of Servings: 6
Recipe submitted by SparkPeople user NIEMALEE.
Nutritional Info Amount Per Serving
- Calories: 73.1
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 128.0 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 2.8 g
- Protein: 1.6 g
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