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)”
READY IN:
20mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

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

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