Simple Mexican Coleslaw
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Description
Great twist to a BBQ classic!
Ingredients
- 6 cups very thinly sliced green cabbage
- 1 ½ cups grated carrots
- ¼ cup rice vinegar
- 2 tablespoons extra-virgin olive oil
- ⅓ cup chopped cilantro
- ¼ teaspoon salt
Directions
- 1. Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
- 2. Whisk rice vinegar, olive oil, and cilantro together in a large salad bowl. Stir cabbage and carrots into dressing; season with salt. Slaw can be served immediately or covered and refrigerated for up to 1 day.
Nutrition Facts
serving: 8 servings
calories: 52.4 kcal
carbohydrates: 5.1 g
protein: 0.9 g
saturated fat: 0.5 g
sodium: 97.2 mg
fiber: 1.9 g
sugar: 2.7 g
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