Ingredients
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6 cups very thinly sliced green cabbage
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1 ½ cups grated carrots
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¼ cup rice vinegar
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2 tablespoons extra-virgin olive oil
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⅓ cup chopped cilantro
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¼ teaspoon salt
Directions
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Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
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Whisk rice vinegar and olive oil together in a large salad bowl. Mix in cilantro. Stir cabbage and carrots into dressing; season with salt.
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Slaw can be served immediately or covered and refrigerated for up to 1 day.
Nutrition Facts (per serving)
52 | Calories |
4g | Fat |
5g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 52 | |
% Daily Value * | |
Total Fat 4g | 4% |
Saturated Fat 1g | 3% |
Sodium 97mg | 4% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 2g | 7% |
Total Sugars 3g | |
Protein 1g | 2% |
Vitamin C 21mg | 23% |
Calcium 29mg | 2% |
Iron 0mg | 2% |
Potassium 165mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.