Simple Mexican Coleslaw

Simple Mexican Coleslaw

5 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    20 m
Recipe by  5ft5qt

“Great twist to a BBQ classic!”

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Adjust Servings

Original recipe yields 8 servings



  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 (5)

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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.



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.



This type of coleslaw has become a staple of our Mexican/American cooking. Great on tacos, burritos, tostadas or as a side. We have made this with regular vegetable oil and white vinegar as well and it works well. I would however add a little sugar to the oil/vinegar to sweeten the slaw just a bit. A bit of fresh ground pepper never hurt either. All in all a great recipe.

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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



previous recipe:

Nana's Southern Coleslaw


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Coleslaw Gado Gado