Tangy Mexican Slaw
Per ServingTangy Mexican Slaw |
||
|---|---|---|
| Makes: 6 servings | ||
| Serving Size: 1 cup | ||
| Calories | 130 | |
| Fat | 12 | g |
| Saturated Fat | 0.9 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 5 | g |
| Fiber | 2 | g |
| Sugars | 2 | g |
| Cholesterol | 0 | mg |
| Sodium | 210 | mg |
| Potassium | 170 | mg |
| Protein | 1 | g |
| Phosphorus | 20 | mg |
| Choices: Nonstarchy Vegetable 1, Fat 2.5 | ||
- Makes: 6 servings
- Serving Size: 1 cup
Ingredients
| 1/3 | cup | canola oil |
| 1/3 | cup | white vinegar |
| 1/2 | tsp. | salt |
| 3 | cups | finely shredded green cabbage |
| 2 | cups | finely shredded red cabbage |
| 1 | oz. | raw spinach (1 cup), chopped |
| 3 | minced green onions (mostly greens) | |
| 1/2 | tsp. | black pepper |
Directions
- In a large bowl, whisk together the oil, vinegar, and salt until well blended.
- Add the green and red cabbage, spinach, and onions and toss until well coated. Season with the black pepper.
- Transfer to an airtight container and refrigerate, stirring occasionally, for up to 1 hour before serving. The coleslaw will keep, covered and refrigerated, for up to 2 days.
Adapted from Tex-Mex Diabetes Cooking: More Than 125 Authentic Southwestern Favorites by Kelley Cleary Coffeen, PhD. Available June 2018.
