Tangy Cucumber Slaw for Tacos

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I took the base of Martha Stewart's cucumber radish slaw and changed it up. This is great on top of tacos or with pork. You can use it like any other coleslaw. It's super tangy if you like a vinegar in-your-face tangy-type taste. I wanted to make a slaw without mayo to make a lower-fat version.

Submitted by Smallfry
Published on March 5, 2020
Prep Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
8
Yield:
4 cups
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Ingredients

  • ½ head cabbage, chopped

  • 1 cucumber, chopped

  • ¼ red onion, chopped

  • 3 tablespoons chopped cilantro, or to taste

  • 9 tablespoons red wine vinegar

  • 3 tablespoons olive oil

  • 2 tablespoons brown sugar

  • 3 cloves garlic, minced

  • salt and ground black pepper to taste

Directions

  1. Place cabbage, cucumber, red onion, and cilantro in a bowl to make coleslaw mix.

  2. Whisk vinegar, oil, sugar, garlic, salt, and pepper together in a separate bowl. Add dressing to the coleslaw mix. Let sit until flavors settle, at least 1 hour.

Cook's Note:

White sugar can be used in place of brown sugar.

Nutrition Facts (per serving)

90 Calories
5g Fat
11g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 90
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Sodium 35mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 1g 3%
Vitamin C 29mg 32%
Calcium 42mg 3%
Iron 1mg 3%
Potassium 215mg 5%

* 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.