Mexican Coleslaw

From EatingWell: May/June 2008, June/July 2005, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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

READER'S COMMENT:

"Great for summer picnics and potlucks (no mayo, egg, dairy). I add radishes, a little lime juice, and some cumin to make it a bit more flavorful. Not only great with Tex-Mex, even compliments Asian Turkey Burgers. "

8 servings, generous 1 cup each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

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

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.

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.

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.

Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (30% dv), phytochemicals sulforaphane and indoles.

Exchanges: 1 vegetable, 1/2 fat (mono