Mexican Coleslaw

Ingredients

  • 6 cups very thinly sliced green cabbage (about 1/2 head) (see Tip)
  • 1 1/2 cups peeled and grated carrots (2-3 medium)
  • 1/3 cup chopped cilantro
  • 1/4 cup rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt

Directions

Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket

Prep Time: 20 min

Yield: 8 serving, generous 1 cup each