Lime Cilantro Coleslaw
Recipe: #2915
November 21, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Cabbage, July 4th, Labor Day, Picnic, Potluck Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"Original recipe comes from July 2007 Cooking Light, however I've modified to obtain and crispier salad. Very light and refreshing; especially nice for those who love cilantro! Use packaged coleslaw and it's ready in minutes! Note cooking time indicates minimum rest time required"
Ingredients
Nutritional
- Serving Size: 1 (225.4 g)
- Calories 81.9
- Total Fat - 2.6 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 296.5 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 2.7 g
- Sugars - 5.3 g
- Protein - 2.7 g
- Calcium - 84 mg
- Iron - 1.5 mg
- Vitamin C - 79.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place shredded cabbage and grated carrots in collander. Sprinkle salt and 1 teaspoon sugar over mixture and toss. Place collander over a bowl and allow to rest for at least one hour. This will draw the water from the cabbage and keep it crisp for up to three days.
Step 2
In small bowl combine lime juice, olive oil, sugar. Combine green onions, cilantro and coleslaw mix in a large bowl. Drizzle juice mixture over coleslaw mixture; toss well to coat.
Tips
No special items needed.