Quick Mexican Coleslaw

Quick Mexican Coleslaw is a delicious, easy and quick (20) minute recipe for an anytime of the year side. This is a vinegar and oil alternative to the more common mayonnaise based slaw. There is no-cooking involved in this delicious recipe, making it super-simple to prepare. Carrots, cabbage, cilantro and the dressing are combined and tossed together. It is also a healthy, low calories, low fat, low cholesterol, low sodium, low carbohydrates, low sugars, gluten-free, heart-healthy, diabetic-friendly and Weight Watchers (2 SmartPoints), (2 PointsPlus) recipe. This would work well for your spring and summer side menus also. A good pairing for BBQ and grilling menus as well. Makes (8) servings. Quick Mexican Coleslaw will be loved by all of your family, friends and guests.

Prep Time: 20 Minutes.quick-mexican-coleslaw
Total Time: 20 minutes.


6 cups very thinly sliced green cabbage, (about 1/2 head)
1-1/2 cups peeled and grated carrots, (2-3 medium-size)
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tbsp extra-virgin olive oil
1/4 tsp salt

To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.


1. Place the sliced cabbage and grated carrots in a colander. Rinse thoroughly with cold water to crisp. Let drain for 5 minutes.

2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

Make Ahead Tip:
Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.

Yield: 8 servings.
Serving Size: About 1 cup per serving.

Weight Watchers (2 SmartPoints), (2 PointsPlus)
Carb Choices: 0

Diet Exchange:
1 Vegetable + 1/2 Fat

Calories: 53, Total Fat: 4g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 97mg, Sugars: 0g, Carbohydrates: 5g, Fiber: 2g, Protein: 1g

Original recipe and image from: Meredith Corporation. http://www.eatingwell.com/recipes/mexican_coleslaw.html

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