Mexican Coleslaw

http://www.eatingwell.com/recipes/mexican_coleslaw.html

From EatingWell:  May/June 2008, June/July 2005, The EatingWell Diabetes Cookbook (2005)

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

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

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.

Nutrition

Per serving : 53 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 5 g Carbohydrates; 1 g Protein; 2 g Fiber; 97 mg Sodium; 199 mg Potassium

Exchanges: 1 vegetable, 1/2 fat (mono

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.