Recipe Details
Ingredients
-
6cupsvery thinly sliced green cabbage
-
1 ½cupsgrated carrots
-
¼cuprice vinegar
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2tablespoonsextra-virgin olive oil
-
⅓cupchopped cilantro
-
¼teaspoonsalt
Cooking Directions
-
Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
-
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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories52 | |
| % 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 |
|
| Vitamin C 21mg |
105% |
| 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.
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