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Mexican Coleslaw

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

Prep: 20 minutes | Total Time: 20 minutes
  • 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
  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.
Nutritional Information

Makes: 8 servings, generous 1 cup each
  • Calories53
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol0 g
  • Carbohydrates5 g
    • Dietary fiber2 g
  • Protein1 g
  • Sodium97 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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