Mexican coleslaw
From Stacy Fraser for EatingWell – submitted by Stoneledge Farm Chopped cilantro adds an unmistakable Latin edge to this coleslaw. You can turn up the heat with a bit of chopped jalapeño. This is another mayo-free coleslaw.
Ingredients
- 6 cups very thinly sliced green cabbage
- 1 ½ cups peeled and grated carrots
- ⅓ cup chopped cilantro
- ¼ cup rice vinegar
- 2 TBS extra-virgin olive oil
- ¼ tsp salt
Instructions
- Click here for instructions (Eating Well) [link underlined to https://www.eatingwell.com/recipe/251756/mexican-coleslaw/]