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Great topping for tacos–also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.
Ingredients
- 3 cups shredded cabbage
- 1 carrot, shredded
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon chopped fresh cilantro
- ½ cup canola oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon white sugar
- 1 teaspoon cayenne pepper
- salt and pepper to taste
Directions
Step 1
In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
Step 2
In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 202 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat1g | 7% |
| Sodium15mg | 1% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber2g | 7% |
| Total Sugars5g | |
| Protein1g | |
| Vitamin C42mg | 208% |
| Calcium24mg | 2% |
| Iron0mg | 2% |
| Potassium178mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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