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Mexican Coleslaw

 
Mexican Coleslaw
156

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

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

6 cups cabbage
very thinly sliced, about 1/2 head
1 ½ cups carrots
peeled and grated, 2-3 medium
cup cilantro
chopped
¼ cup rice vinegar
2 tablespoons olive oil, extra-virgin
¼ teaspoon 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

Reviews

+1

almost 5 years

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

Marinating in the fridge for overnight is always the best, but if you are in a hurry, this freshly made coleslaw won't disappoint you.

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 5555% of calories 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?

 

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