Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.
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
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.
To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.
Makes 8 generous 1 cup servings!
Nutrition Information
Nutritional Analysis Per serving
Calories 53
Carbohydrate Servings 0
Carbohydrates 5 g
Protein 1 g
Fat 4 g
Saturated Fat 1 g
Cholesterol 0 g
Monounsaturated Fat 3 g
Dietary Fiber 2 g
Sodium 97 mg
Potassium 199 mg
Exchanges 1 vegetable, 1/2 fat (mono
Nutrition Bonus Vitamin A (50% daily value), Vitamin C (30% dv), phytochemicals sulforaphane and indoles.
-- Edited by Colette at 08:38, 2008-08-23
-- Edited by Colette at 09:09, 2008-08-23
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
