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Mexican Coleslaw

Rating: 3.84 stars
19 Ratings
  • 5 star values: 4
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

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

Stacy Fraser

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Recipe Summary

total:
20 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.

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  • Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

Tips

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 Facts

Serving Size: generous 1 cup
Per Serving:
53 calories; protein 0.9g; carbohydrates 5.1g; dietary fiber 1.9g; sugars 2.7g; fat 3.6g; saturated fat 0.5g; vitamin a iu 3542.1IU; vitamin c 20.6mg; folate 26.9mcg; calcium 28.3mg; iron 0.3mg; magnesium 8.9mg; potassium 158.7mg; sodium 96.7mg; thiamin 0.1mg.
Exchanges:

1 vegetable, 1/2 fat

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Reviews (8)

Read More Reviews
19 Ratings
  • 5 star values: 4
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
10/30/2011
love this recipe no mayo I am there...very delicious... Read More
EatingWell User
Rating: 4 stars
10/30/2011
Really good flavor nice and light. Definitely better with a good squeeze of lime juice and some cumin as earlier reviewer mentioned. Read More
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elysummers summers
Rating: 5 stars
02/12/2018
I'm not sure that some of these reviewers have had Mexican cole slaw before. Not everything labeled Mexican is hot and spicy. I've had this many times in Mexican restaurants along with the traditional chips and salsa. It's not spicy. I might go along with adding just a bit of red onion but this is the real deal here in the West. Read More
EatingWell User
Rating: 4 stars
10/30/2011
I loved the recipe. Reminds me of home. I would consider using champagne or apple cidar vinegar instead of rice vinegar and grapeseed oil instead of olive oil (it brings out the flavor of the cilantro cabbage and carrots more. Toss in just a bit of black pepper and if you prefer just a bit of spice a pinch of red chili powder (usually comes in mild hot and very hot). Read More
med4012@yahoo.com
Rating: 1 stars
10/29/2011
Horrible This recipe was so bad we ended up throwing it away. Everyone tried it and no one liked it. The cilantro was overpowering and the base texture was unappetizing. Pros: None Cons: disliked flavor and texure Read More
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EatingWell User
Rating: 4 stars
06/03/2012
Nice change to regular or asian slaw Like others I added radishes grated carrots and artificial sweetener. Pros: Easy! Read More
EatingWell User
Rating: 4 stars
10/30/2011
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! Read More
EatingWell User
Rating: 5 stars
04/03/2013
Used the pre-made bag of cabbage added salsa instead of diced tomatoes and added jalapenos....DELICIOUS! Read More
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