Mexican Coleslaw Makes: 8 servings, generous 1 cup each Active Time: 20 minutes Total Time: 20 minutes Ingredients • 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 Preparation 1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes. 2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat. Tips & Notes • 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 Per serving: 53 calories; 4 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 97 mg sodium; 199 mg potassium. Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (30% dv), phytochemicals sulforaphane and indoles. Exchanges: 1 vegetable, 1/2 fat (mono
Posted on: Tue, 02 Jul 2013 13:39:25 +0000
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