Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.
Make Ahead Tip: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.
- 6 cups very thinly sliced green cabbage (about 1/2 head) (see Ingredient Note)
- 1 1/2 cups peeled and grated carrots (2 to 3 medium)
- 1/3 cup chopped cilantro
- 1/4 cup rice vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
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.
Ingredient Note: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
53 calories; 4g total fat; 1g total saturated fat; 0mg cholesterol; 97mg sodium; 5g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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