EatingWell Mexican Coleslaw - 1 pt

[Guest guest]

@@@@@

EatingWell Mexican Coleslaw - 1 pt

6 cups very thinly sliced green cabbage (about 1/2 head) (see Tip)

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

 

 

 

 

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.

 

Yield: 8 servings, generous 1 cup each

Active Time: 20 minutes

Total Time: 20 minutes

 

NUTRITION INFORMATION: Per serving: 53 calories; 4 g fat (1 g sat, 3 g

mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 2 g fiber; 97

mg sodium.

Nutrition bonus: Vitamin A (50% daily value), Vitamin C (30% dv),

phytochemicals sulforaphane and indoles.

0 Carbohydrate Servings

 

Source: Eating Well This Week e-zine, Jan. 23. 2007

Formatted by Chupa Babi in MC: 01.23.07

 

TIP: To make this coleslaw even faster, use a coleslaw mix containing

cabbage and carrots from the produce section of the supermarket.

 

MAKE AHEAD TIP: To make ahead: Cover and refrigerate for up to 1 day.

Toss again to refresh just before serving.

 

Enjoy this crunchy, refreshing alternative to mayonnaise-based

coleslaw on a taco or on the side.

 

-----