Steal of the Week: Mexican Coleslaw for Meatless Monday-Update

Remember that Mexican coleslaw recipe? I decided to Cook Crook the recipe up a bit and amp the flavor. I decided to use my Chipotle infused extra virgin olive oil from Savor the Olive!

And for a recipe like this if you don't already have an angled measuring cup like this one, you should get one! So much easier to measure!

The flavor was fantastic using the spicier oil! I think it would be super easy to add a little spice on your own too! It holds up well in outdoor situations and it's light flavor doesn't overpower other dishes.

Pretty isn't it? Oh and P.S. I cheated....I used the bagged coleslaw mix!! This will be a potluck and picnic staple for years to come.

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!