Mexican Coleslaw (Sans Mayo)

""Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."-Alice May Brock of Alices' Restaurant fame. Albiet no garlic in this recipe, but this is a refreshing alternative to mayonnaise-based coleslaw in a taco or on the side. To Make Ahead: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving. (Eating Well, June/July 2003)"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
5
Yields:
8 cups
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Place cabbage and carrots in a colander; rinse well with cold water to crisp. Let drain for 5 minute.
  • Meanwhile, whisk cilantro, vinegar, oil, and salt in a large bowl.
  • Add cabbage and carrots; toss well to coat.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Just because cilantro is added, doesn't make it a Mexican slaw!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes