Ingredients
6 cup very thinly sliced green cabbage (about 1/2 head) (see tip)
1 ½ cup peeled and grated carrots (2-3 medium)
⅓ cup chopped cilantro
¼ cup rice vinegar
2 Tbsp extra virgin olive oil
¼ tsp salt
1 ½ cup peeled and grated carrots (2-3 medium)
⅓ cup chopped cilantro
¼ cup rice vinegar
2 Tbsp extra virgin olive oil
¼ tsp salt
Directions
1. Place cabbage and 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.
Tip: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 8 Total
- Calories 53
- Calories from fat 36
- Total Fat 4gm 6%
- Saturated Fat 1gm 5%
- Monounsaturated Fat 3gm
- Sodium 97mg 4%
- Total Carbohydrates 5gm 2%
- Fiber 2gm 2%
- Protein 1gm
*
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
