Mexican Coleslaw
Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.
Yield
8 servingsPrep
8 minCook
0 minReady
18 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
cabbage
very thinly sliced, about 1/2 head |
|
| 1 ½ | cups |
carrots
peeled and grated, 2-3 medium |
|
| ⅓ | cup |
cilantro
chopped |
|
| ¼ | cup |
rice vinegar
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
cabbage
very thinly sliced, about 1/2 head |
|
| 355 | ml |
carrots
peeled and grated, 2-3 medium |
|
| 79 | ml |
cilantro
chopped |
|
| 59 | ml |
rice vinegar
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1.3 | 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.
