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.

Print Recipe

Prep Time 20

Total Time 20

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