Nutrients per serving

  • Calories  141
  • Protein  1 g
  • Carbohydrates  5 g
  • Fat  13 g
  • Cholesterol  3 mg
  • Sodium  61 mg
  • Potassium  125 mg
  • Phosphorus  19 mg
  • Calcium  21 mg
  • Fiber  1.2 g

Renal and renal diabetic food choices

  • 1 vegetable, low potassium
  • 2 fat

Carbohydrate choices

0

Helpful hints

  • Look for a package of coleslaw mix with shredded cabbage and carrots.
  • Make enough for leftovers. Mexican Coleslaw is even better the second day.
  • Adjust hot peppers to your taste.
  • Use low-fat mayonnaise to reduce fat to 6 grams per serving.

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What's everyone saying?

2 Comments | Average User Rating:
Mexican Coleslaw
JeffinBR says:
4

I made a few tweaks but stuck with the basic recipe. First, I eliminated the mayo altogether. Next, I increased the sugar to 1/4 cup, the olive oil to 1/4 cup, and the vinegar to 1/4 cup. I also added 1/2 teaspoon of chili powder and 1/2 teaspoon of black pepper for just a little extra kick and whirled it up in a food processor. Make a day ahead if possible to let the oil dressing permeate the cabbage. Tasty!

Nov. 30, 2012, 11:37 AM
Mexican Coleslaw
Nancy NH says:
4

Very easy - and a different kind of taste. I prepared it with pineapple juice and no cumin. Have used it on other types of slaw, too.

Nov. 07, 2010, 12:15 PM

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