Name: Mexican Coleslaw
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 cups shredded cabbage mix (I like a mix with red and green cabbage and shredded carrots (you could also use some broccoli slaw)); 1 null red pepper (medium sized); 0.5 cup chopped cilantro; 0.5 cup chopped red onion; 0.33 cup red wine vinegar (or vinegar of choice (adjust for tang preference)); 0.25 cup olive oil (or veggie broth for oil free); 2 tbsp lime juice (about one lime); 2 tsp cumin (adjust for taste preference); 0.5 tsp sea salt; null null extra veggie broth to thin out dressing if needed (I used 0.25 cup)

Instructions

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1

In a mason jar or container, combine chopped cilantro (0.5 cup), chopped red onion (0.5 cup), red wine vinegar (0.33 cup), olive oil (0.25 cup), lime juice (2 tbsp), cumin (2 tsp), sea salt (0.5 tsp), and [extra veggie broth to thin out dressing if needed]. Mix well. Allow dressing to sit while prepping the vegetables for 10 minutes.
2

Thinly slice the pepper (1 red).
3

Place the sliced pepper (1 red) in a bowl with the shredded cabbage mix (4 cups).
4

Pour the prepared dressing over the [shredded cabbage mix] and [red pepper]. Combine well and serve.

Nutrition Facts

Per portion

Divide into portions:

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 1 g

Monounsaturated Fat 3 g

Polyunsaturated Fat 3 g

Fiber 1 g

Sugars 2 g

Micronutrients

iron

1mg

40% DV

sodium

76mg

26% DV

calcium

25mg

15% DV

potassium

135mg

23% DV

vitamin a

8mcg

7% DV

vitamin c

34mg

304% DV

vitamin k

34mcg

229% DV