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    Mexican Coleslaw

    Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.


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


    Step 1
    Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
    Step 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.

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