Mexican Coleslaw Recipe

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

Ingredients -

6 cups very thinly sliced green cabbage (Approx 1/2 head)
1-1/2 cups peeled and grated carrots (Approx 2-3 medium carrots)
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tablespoons extra virgin olive oil
freshly ground sea salt to taste
freshly ground black pepper to taste

Directions -

1.) Place cabbage and carrots in a colander and rinse with cold water to crisp. Let drain for 5 minutes.
2.) In a small bowl, mix other ingredients.
3.) In a large bowl, place cabbage and carrots. Pour sauce over vegetables. Toss to mix well. Season with salt and pepper to taste.

Makes 8 servings, 1 cup each.
3 Net Carbs per serving