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Mexican Coleslaw in 5 Minutes

Andi Gleeson
  • 5 minutes
  • Serves 3

INGREDIENTS

2 tbsp

reduced-fat mayonnaise

1 tbsp

olive oil

1 tbsp

lime juice

1 tsp

ground cumin

1/4 tsp

kosher salt

hot sauce (to taste)

8 oz

finely shredded cabbage (I use angel hair shredded cabbage from produce department)

2 tbsp

chopped fresh cilantro (stems removed)