Mexican Coleslaw (#1031)

Serves
Ready
8
10
Minutes
Prep
Cook
10
Minutes
0
Minutes
Categories
Dressings Salads Any Cinco de Mayo American Mexican Dinner Lunch Side Salad Oils Vegetables Diabetic Heart Healthy Vegetarian Healthy No Cook Not Spicy
Share This Recipe

Ingredients

  • 6 cups Cabbage very thinly sliced, about 1/2 head
  • 1 1/2 cups Carrots peeled and grated, 2-3 medium
  • 1/3 cup Cilantro chopped
  • 1/4 cup Rice Vinegar
  • 2 tablespoons Extra-Virgin Olive Oil
  • 1/4 tsp Salt

Directions

  1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp.
  2. Let drain for 5 minutes.
  3. Toss cabbage and carrots in dressing until well coated.

Coleslaw

  1. Thinly slice 1/2 head cabbage.
  2. Peel and grate 2 or 3 carrots to make 1 1/2 cups

Dressing

  1. Whisk cilantro, vinegar, oil and salt in a large bowl.

Dressing

  1. Add cabbage and carrots together.
Source: {{url}}