Cabbage Slaw

4 Reviews
From: EatingWell Magazine March/April 2008

Although it's not a traditional topping for American tacos, cabbage slaw is an essential ingredient when making fish tacos. This colorful, vinegar-dressed coleslaw can be made in just a few minutes. Use preshredded cabbage to make it even quicker.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 cups finely shredded green cabbage
  • 1/2 cup thinly sliced red bell pepper
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition information

  • Serving size: about 1/2 cup
  • Per serving: 82 calories; 7 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 25 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 618 IU vitamin A; 37 mg vitamin C; 18 mg calcium; 0 mg iron; 153 mg sodium; 114 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable, 1 1/2 fat

Reviews 4

July 20, 2014
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By: EatingWell User
I had lots of slaw left over. You could cut the recipe, but that would be a waste. Use it on a sandwich the next day at lunch in place of lettuce. Yum!
June 23, 2010
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By: EatingWell User
awesome when in fridge for a day
June 17, 2010
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By: EatingWell User
Fabulous
January 31, 2010
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By: EatingWell User
This is fabulous on the salmon tacos!

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