Summer Cilantro Slaw

by Sherri Koehler on May 17, 2014

This is one of those recipes that when I finally made what I had in mind, the dish came out exactly what I was hoping for. Crunchy and tangy with a creamy, cilantro dressing. It is great as a side salad as well as making a great topping for tostados, your favorite vegan burger, or tacos.

Not only is it very quick to make, even if you’re also making the Creamy Cilantro Lime Ranch dressing first, but it is also packed with Vitamins C & K!

The Stuff

The Making

Quarter the half head of white cabbage. For each cabbage quarter cut at an angle along the bottom to remove most of the core and remove outer leaves. Slice cabbage very thinly and add to a large bowl.

Core pepper and cut in very thin, 1″ julienne slices. Add to bowl with cabbage.

Give all the veggies a toss together to mix. Add in the salad dressing and toss to coat evenly.

Makes 8 servings.

Nutritional Info

Serving Size: 1 cup
Calories: 83
Total Fat: 6 g
Saturated Fat: 0.5 g
Cholesterol: 0 g
Sodium: 133 mg (6%)
Carbohydrates: 6 g
Dietary Fiber: 2 g
Sugars: 3 g
Protein: 2 g

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