Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.

From EatingWell:  May/June 2008, June/July 2005, The EatingWell Diabetes Cookbook (2005)

8 servings, generous 1 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 6 cups very thinly sliced green cabbage, (about 1/2 head) (see Tip)
• 1 1/2 cups peeled and grated carrots, (2-3 medium)
• 1/3 cup chopped cilantro
• 1/4 cup rice vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

Preparation

1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.

• Tip: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free | View Complete Nutrition Guidelines»

Nutrition
Per serving:

53 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 97 mg sodium; 199 mg potassium.

Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (30% dv), phytochemicals sulforaphane and indoles.

Exchanges: 1 vegetable, 1/2 fat (mono

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