Mexican Coleslaw
"From Dr. Andrew Weil. Widely served in southern New Mexico, this salad is quick to make, low calorie, low in fat, high in fiber and keeps very well in the fridge. Use a mix of cabbages for variety."
- Ready In:
- 5mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 2 tablespoons cider vinegar
- 1 tablespoon canola oil
- 1 minced garlic clove
- 1 teaspoon sugar
- 4 cups shedded cabbage (about 1 small head)
directions
- Mix first 4 ingredients in a small bowl until sugar dissolves. Pour the dressing over the cabbage, toss well and refrigerate.
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RECIPE SUBMITTED BY
zeldaz51
United States
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