Simple Mexican Coleslaw

Simple Mexican Coleslaw

4 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    20 m
5ft5qt
Recipe by  5ft5qt

“Great twist to a BBQ classic!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (4)

Rate This Recipe
sallybolen
2

sallybolen

I was recently diagnosed with breast cancer. Searching for foods that would be diet helpful, several sites (academic sites as well as homeopathic)mentioned that raw or lightly cooked cabbage is a good choice. It also mentioned olive oil so I looked for those ingredients. I happened to have rice vinegar with basil and oregano seasoning so I used it. While it is not my preferred cole slaw recipe, I think it fit my needs and I will be having it a lot.

SunnyDaysNora
1

SunnyDaysNora

I don't like leaving negative reviews, but we really couldn't stand this. I even tried to fix it with the other reviewers tips...still pretty bad. The only thing "Mexican" about this is the cilantro, as written. Very little flavor, and the flavor it has is not good.

Blue_Banana
0

Blue_Banana

I made this exactly as written and found it to be bland. I added one teaspoon cumin, 2 chopped jalapeƱo peppers, seeds removed from one, the juice and zest of one lime.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 52 cal
  • 3%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 5.1 g
  • 2%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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