Mexican Coleslaw (Sans Mayo)

Total Time
20mins
Prep 0 mins
Cook 20 mins

"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 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.

Reviews

(2)
Most Helpful

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

AnneS. June 24, 2005

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