Mexican Coleslaw

6 cups very thinly sliced green cabbage (about 1/2 head)
1 1/2 cups peeled and grated carrots (2-3 medium)
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

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

Yield: 8 servings, generous 1 cup each

NUTRITION INFORMATION: Per serving: 53 calories; 4 g fat (1 g sat, 3 g=20
mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 2 g fiber; 97=20
mg sodium.
Nutrition bonus: Vitamin A (50% daily value), Vitamin C (30% dv),=20
phytochemicals sulforaphane and indoles.
0 Carbohydrate Servings

Source: Eating Well This Week e-zine, Jan. 23. 2007
Formatted by Chupa Babi in MC: 01.23.07

MAKE AHEAD TIP: To make ahead: Cover and refrigerate for up to 1 day.
Toss again to refresh just before serving.

Enjoy this crunchy, refreshing alternative to mayonnaise-based
coleslaw on a taco or on the side.

Jenn Mom2sam &Tiny

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/