Tequila Slaw with Lime and Cilantro

Photo: Iain Bagwell; Styling: Mary Clayton Carl

Grab a bag of packaged coleslaw mix, and you've saved yourself the time of slicing cabbage and shredding carrots. A splash of tequila adds spirit and complexity (we urge you not to leave it out), while lime juice's zing perks up earthy cabbage. Serve on tacos, alongside barbecue chicken, with grilled flank or skirt steak, or with (or on) burgers.

Yield: Serves 6 (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 5 Minutes
Total: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 64
  • Fat: 3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1g
  • Protein: 0.8g
  • Carbohydrate: 6.4g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 162mg
  • Calcium: 37mg

Ingredients

  • 1/4 cup canola mayonnaise (such as Hellmann's)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon silver tequila
  • 2 teaspoons sugar
  • 1/4 teaspoon kosher salt
  • 1/3 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1 (14-ounce) package coleslaw

Preparation

  1. 1. Combine first 5 ingredients in a large bowl. Add remaining ingredients; toss.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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