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Mexican Coleslaw

Mexican Coleslaw

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Submitted by happyzhangbo

Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.

YIELD

8 servings

PREP

8 min

COOK

0 min

READY

18 min

Ingredients

6 1.4
CUPS L CABBAGE
very thinly sliced, about 1/2 head
1 ½ 355
CUPS ML CARROTS
peeled and grated, 2-3 medium
79
CUP ML CILANTRO
chopped
¼ 59
CUP ML RICE VINEGAR
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
¼ 1.3
TEASPOON ML SALT

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 55 55% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 100mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 9%
Sugars g
Protein 2g
Vitamin A 71% Vitamin C 43%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 
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