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–+ servings

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.
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Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Side Dish
Servings 8 one-cup servings

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/]
Keyword 5 ingredients or fewer, budget-friendly, dairy-free, entertaining, gluten free, make ahead, no-cook, quick, side dish, vegan, vegetarian