Mexican-style coleslaw with cilantro

4 servings

10 minutes

Mexican-style coleslaw with cilantro is a bright, refreshing salad that perfectly complements traditional Mexican dishes. Its roots trace back to classic cabbage salad recipes, but this version is enriched with aromatic cilantro and a tangy note of rice vinegar. Crunchy cabbage combined with juicy carrots creates a harmonious texture, while cilantro adds freshness and a hint of spice. The dressing of vinegar and olive oil highlights the natural flavors of the ingredients, making the salad light yet rich. Coleslaw is served as a side to tacos or meat dishes or used as a filling for burritos, adding a fresh contrast to rich flavors. It’s a great choice for summer picnics and barbecues where lightness and crunchiness play key roles.

Energy value per serving

• Calories: 175.3
• Proteins: 5.2g
• Fats: 10g
• Carbohydrates: 16.9g

Ingredients

• Green cabbage: 0.5 head
• Carrot: 3 pc
• Chopped cilantro (coriander): 0.3 glass
• Rice vinegar: 0.3 glass
• Extra virgin olive oil: 2 tbsp
• Salt: to taste

Cooking steps

1. Finely chop the cabbage to get about 6 cups. Grate the carrot on a coarse grater to get 1.5 cups.

   Required ingredients:

   • Green cabbage: 0.5 head
   • Carrot: 3 pieces

2. Transfer the cabbage and carrot to a colander and rinse with cold water to make the cabbage crisp. Let it drain for 5 minutes.

3. Meanwhile, in a large bowl, mix vinegar and olive oil. Add cilantro and salt. Then add cabbage and carrots, mix well, and serve.

   Required ingredients:

   • Rice vinegar: 0.3 glass
   • Extra virgin olive oil: 2 tablespoons
   • Chopped cilantro (coriander): 0.3 glass
   • Salt:  to taste