| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 6-8 servings |
Ingredients
- 1 medium white cabbage, finely sliced
- 2 carrots, peeled and shredded
- 2 teaspoons celery salt
- 1/2 to 1 teaspoon red pepper flakes
- 1 tablespoon dried Mexican oregano crushed
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
Instructions
- Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator 2 days.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 227 |
| Total Fat | 24 g |
| Saturated Fat | 3 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 17 mg |
Reviews
This is a very refreshing side dish. I serve it with enchiladas.