Sunday, April 25, 2010

Mexican Coleslaw Recipe

I am loving working with cabbage!  This recipe is a raw dish and is great for spring and summer picnics.


6 cups very thinly sliced cabbage
1 1/2 cups peeled and grated carrots
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt


Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp.  Let drain for 5 minutes. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl.  Add cabbage and carrots; toss well to coat.  Once prepared, serve immediately or cover and refrigerate for up to 1 day.  Toss again to refresh just before serving.

This recipe serves 8 and is only 53 calories a serving.  It contains 5g carbs, 2g fiber and 1g protein.  It is a great refreshing side dish perfect for the warm weather.