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Mexican Coleslaw

WebMD Recipe from

Total Time: 20 mins

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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