Archive for May, 2010

Mexican Coleslaw

I have never been a fan of coleslaw.  Nothing about it appeals to me. Soggy cabbage swimming in mayonnaise? Gross. And yet on every summer menu it somehow makes an appearance. The first time I tried this slaw I was skeptical. But the tangy, crisp flavor had me hooked at first bite.

Mexican Coleslaw
Recipe from EatingWell.com

  • One large bag coleslaw mix (mix of cabbage and carrots)
  • 1/3 cup chopped cilantro
  • 1/4 cup rice vinegar
  • 2 tablespoons good quality extra-virgin olive oil
  • 1/4 teaspoon salt

Whisk dressing ingredients together. Toss with coleslaw mix. Adjust seasonings to taste. Refrigerate for one hour. Can be prepared up to one day in advance.


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