Mexican Coleslaw (Sans Mayo) |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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) Ingredients:
1/2 cup cilantro, chopped |
1/4 cup rice vinegar |
2 tablespoons extra virgin olive oil |
1/2 teaspoon salt |
14 ounces coleslaw (about 6 cups green cabbage, sliced very thinly, and 1 1/2 cups carrots, peeled and grated) |
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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