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Mexican Coleslaw

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Mexican Coleslaw

Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.

 

Yield

8 servings

Prep

8 min

Cook

0 min

Ready

18 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 cups cabbage
very thinly sliced, about 1/2 head
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1 ½ cups carrots
peeled and grated, 2-3 medium
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cup cilantro
chopped
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¼ cup rice vinegar
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2 tablespoons olive oil, extra-virgin
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¼ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
1.4 l cabbage
very thinly sliced, about 1/2 head
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355 ml carrots
peeled and grated, 2-3 medium
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79 ml cilantro
chopped
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59 ml rice vinegar
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3E+1 ml olive oil, extra-virgin
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1.3 ml salt
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 5555% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 100mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 9%
Sugars g
Protein 2g
Vitamin A 71% Vitamin C 43%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 
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