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Tangy Cucumber Slaw for Tacos


"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."
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1 h 20 m servings 89 cals
Original recipe yields 8 servings (4 cups)

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  • Prep

  • Ready In

  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: 89 calories; 5.2 g fat; 10.8 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 35 mg sodium. Full nutrition

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Perfect as written! Most vinegar based slaws call for way too much sugar but this was spot on. Excellent in tacos or on its own. 5 stars all the way!