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

Makes 8 servings, generous 1 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

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

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 INFORMATION: Per serving: 53 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 2 g fiber; 97 mg sodium; potassium 159 mg.

Nutrition bonus: Vitamin A (50% daily value), Vitamin C (30% dv), phytochemicals sulforaphane and indoles.
0 Carbohydrate Servings
Exchanges: 1 vegetable, 1/2 fat (mono)

TIP: Tip: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.

We love this recipe! I use the angel hair cole slaw in the package and add cumin to the dressing. It is an excellent addition to a meal... so light and refreshing. It's low calories and low Weight Watcher points. Everyone always asks for the recipe.

Anonymous, Dallas, TX

This coleslaw is one of the best ever.

Anonymous, Medley, FL

I grew up in Arizona and New Mexico; have made this slaw for years. Great on tacos, burros, tostados, etc. Use the basic recipe, then add couple green pepper of your choice, fresh lemon and, or, lime juice, forget the olive oil unless you really like the flavor distraction. If you put this in a food chopper and process it to a good crunchy consistency it is fantastic. This recipe originally came out of the California taco stands many, many years ago, instead of the tomato and lettuce garnish used on most southwest Mexican dishes. It will surprise your guest and family, definitely a winner.

Anonymous, Roseburg, OR

Very crunchy and yummy! I made it as written, but after tasting I added a couple more splashes of vinegar, extra cilantro and some fresh lime juice. The leftovers held up well for several days.

Beth, Milwaukee, WI

I can never think of a good vegetable side dish to pair up with tacos... this recipe is it! It's light but full of flavor and nutrients. It will be a staple for taco nights at my house!

Carrie M., OH

Crunchy and delicious. The cabbage should be cut as thin as possible for best flavor. This kept for 5 days (until we ate it all!)

Jodie

Great slaw! I was trying to duplicate the cole slaw that is served at Mexican restaurants and this one is great! I added some ground pepper to top it off.

MEB, Jacksonville, OR

I thought this was so delicious and fresh! And easy prep! I just pulled out my cuisinart, put on the grater... in went the cabbage, then the carrots and then the cilantro, pulse pulse and it was all done! I used my smart balance oil instead of olive oil because i didn't want the olive flavor in this and added cumin. Yum, can't wait to have this in the summer, so refreshing! Will try lime instead of vinegar next time!

Kate, Boston, MA

I love this! I have been looking for a lighter flavored Vegi side to go with Eating Well's Shrimp Enchalada Verde and this is it! This is a new summer staple.

Jennifer, Clayton, Ca

I like this slaw, and have served it with EW Asian Turkey Burgers, as well as Mexican-inspired menus. Still, it seems to be missing something, so I added about a teaspoon of lime juice and a bit of cumin, per another reviewer's suggestion. This helped, although I may increase the cumin next time.

Jeanne, Grosse Pointe Woods, MI

Nice and light. Easy to make & the kids ate it too.

Jonas, Columbus, OH