Steal of the Week: Mexican Coleslaw for Meatless Monday

Labor Day weekend is coming up and you may be thinking about a side you can bring to your upcoming cookout. Try this recipe from Jillian Michaels that was made for me by a friend one of my last pot-luck parties. It is a delicious low-fat and low-calorie coleslaw that beats the old mayo version in terms of freshness and taste! I'll be making it this weekend for my church's Labor Day cook-out!

Mexican Coleslaw

Recipe by Jillian Michaels

Ingredients

• 6 cups cabbage very thinly sliced
  
• 1 1/2 cups carrots peeled and grated
  
• 1/3 cup cilantro chopped
  
• 1/4 cup rice vinegar
  
• 2 tablespoons extra virgin olive oil
  
• 1/4 teaspoon salt
  

Cooking Directions

1. Rinse cabbage and carrots thoroughly with cold water in colander and let drain 5 minutes (or use a salad spinner like I do!). 
2. Whisk cilantro, vinegar, oil and salt in a large bowl. 
3. Add cabbage and carrots. 
4. Toss well to coat. 
5. Once prepared, serve immediately or cover and refrigerate for up to 1 day. Toss again to refresh just before serving.

Happy Meatless Monday!