Diabetes Forecast

Tangy Mexican Slaw

Per Serving

Tangy Mexican Slaw

Makes: 6 servings
Serving Size: 1 cup
Calories 130
Fat 12 g
Saturated Fat 0.9 g
Trans Fat 0 g
Carbohydrate 5 g
Fiber 2 g
Sugars 2 g
Cholesterol 0 mg
Sodium 210 mg
Potassium 170 mg
Protein 1 g
Phosphorus 20 mg
Choices: Nonstarchy Vegetable 1, Fat 2.5
  • Makes: 6 servings
  • Serving Size: 1 cup


1/3 cup canola oil
1/3 cup white vinegar
1/2 tsp. salt
3 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 oz. raw spinach (1 cup), chopped
3 minced green onions (mostly greens)
1/2 tsp. black pepper


  1. In a large bowl, whisk together the oil, vinegar, and salt until well blended.
  2. Add the green and red cabbage, spinach, and onions and toss until well coated. Season with the black pepper.
  3. Transfer to an airtight container and refrigerate, stirring occasionally, for up to 1 hour before serving. The coleslaw will keep, covered and refrigerated, for up to 2 days.

Adapted from Tex-Mex Diabetes Cooking: More Than 125 Authentic Southwestern Favorites by Kelley Cleary Coffeen, PhD. Available June 2018.


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