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Mexican Coleslaw

By


Quick Meal


Recipe Source:


Nutrition Facts
Number of Servings: 8
Amount Per Serving
Calories: 53
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 97 mg
Total Carbohydrate: 5 g
Dietary Fiber: 2 g
Protein: 1 g

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Ingredients

  • 6 cup(s) cabbage, very thinly sliced
  • 1 1/2 cup(s) carrot(s), peeled and grated
  • 1/3 cup(s) cilantro, chopped
  • 1/4 cup(s) vinegar, rice
  • 2 tablespoon oil, olive, extra virgin
  • 1/4 teaspoon salt

Details

Servings 6

Preparation

Step 1

Preparation

Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

Once prepared, serve immediately or cover and refrigerate for up to 1 day. Toss again to refresh just before serving

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