Simple Mexican Coleslaw

Simple Mexican Coleslaw

5ft5qt

"Great twist to a BBQ classic!"
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Ingredients

20 m servings 52 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Ready In

  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

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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Least positive
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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...

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 we...

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

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 cil...

This is a nice change from the mayo-based coleslaws. Every time I bring it to a potluck the dish is empty. It is best used the same day, but given an hour or so to marinate. I do not use the ...

This is a good base but it lacked flavor. I added cumin and some pickled jalapenos and it made the dish much better.

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