Mexican Coleslaw
  • 6cups very thinly sliced green cabbage(about 1/2 head, see Tip)
  • 1 1/2cups peeled and grated carrots(about 2-3 medium)
  • 1/3cup chopped cilantro
  • 1/4cup rice vinegar
  • 2Tbsp extra-virgin olive oil
  • 1/4tsp salt
  • 1/4tsp cumin
  1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
  2. Meanwhile, in a large bowl, whisk together cilantro, vinegar, oil and salt and cumin. Add cabbage and carrots; toss well to coat.
Recipe Notes

Chef’s Note: To kick up the flavor of the coleslaw, add a little chili powder or smoked Spanish paprika.

Simplify It: Use a 1-lb bag of prepared coleslaw from the produce section in place of the cabbage and carrots above.

Nutrition Facts
Mexican Coleslaw
Amount Per Serving
Calories 61 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 100mg 4%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.