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Mexican Coleslaw

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

Your rating: None Average: 3.7 (154 votes)

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



READER'S COMMENT:
"I add chopped tomatoes and mild, diced jalapenos to this coleslaw. I don't add the cilantro until shortly before serving. It's a delicious recipe! "
Mexican Coleslaw

Makes: 8 servings, generous 1 cup each

Active Time:

Total Time:

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.

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; 0 g added sugars; 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


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