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Cabbage Slaw

March/April 2008

Your rating: None Average: 3.7 (38 votes)

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.



READER'S COMMENT:
"awesome when in fridge for a day "
Cabbage Slaw Recipe

Makes: 4 servings, about 1/2 cup each

Active Time:

Total Time:

Ingredients

  • 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

Try this recipe with:

Preparation

  1. Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition

Per serving: 81 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 153 mg sodium; 113 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value).

Exchanges: 1 vegetable, 1 1/2 fat


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