MEXICAN COKE LIGHT RECIPES

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MEXICAN COLESLAW RECIPE - MEXICAN.FOOD.COM



Mexican Coleslaw Recipe - Mexican.Food.com image

I took the recipe from Cooking Light and tweaked it a little. The first time I made it by the recipe it was too tart and not spicy enough so the following is what I finally came up with.

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 8

1/2 head cabbage, thinly sliced
1 large maui onion, thinly sliced
1/2 bunch cilantro, chopped
1/3 cup lime juice
5 teaspoons light extra virgin olive oil
3/4 teaspoon sea salt
1 tablespoon sugar or 1 tablespoon sugar substitute
4 jalapenos, seeded and thinly sliced

Steps:

  • Combine the cabbage, onion, cilantro and jalapeños in a salad bowl and set aside.
  • Combine the lime juice, olive oil, sea salt and sugar and whisk until the sugar and salt are dissolved, then pour over the cabbage mixture and serve immediately.
  • I do not like this dish as a leftover, it loses it's crispness and clean taste.

Nutrition Facts : Calories 57.8, FatContent 2.9, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 230.3, CarbohydrateContent 8, FiberContent 2, SugarContent 4.7, ProteinContent 1.1

SIMPLE MEXICAN COLESLAW RECIPE | ALLRECIPES



Simple Mexican Coleslaw Recipe | Allrecipes image

Great twist to a BBQ classic!

Provided by 5ft5qt

Categories     Salad    Coleslaw Recipes    No Mayo

Total Time 20 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 6

6 cups very thinly sliced green cabbage
1?½ cups grated carrots
¼ cup rice vinegar
2 tablespoons extra-virgin olive oil
? cup chopped cilantro
¼ teaspoon salt

Steps:

  • Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
  • Whisk rice vinegar, olive oil, and cilantro together in a large salad bowl. Stir cabbage and carrots into dressing; season with salt. Slaw can be served immediately or covered and refrigerated for up to 1 day.

Nutrition Facts : Calories 52.4 calories, CarbohydrateContent 5.1 g, FatContent 3.5 g, FiberContent 1.9 g, ProteinContent 0.9 g, SaturatedFatContent 0.5 g, SodiumContent 97.2 mg, SugarContent 2.7 g

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MEXICAN COLESLAW RECIPE - MEXICAN.FOOD.COM
I took the recipe from Cooking Light and tweaked it a little. The first time I made it by the recipe it was too tart and not spicy enough so the following is what I finally came up with.
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