Mexican Coleslaw
156
Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.
Ingredients
| 6 | cups |
cabbage
very thinly sliced, about 1/2 head |
|
| 1 ½ | cups |
carrots
peeled and grated, 2-3 medium |
|
| ⅓ | cup |
cilantro
chopped |
|
| ¼ | cup |
rice vinegar
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ¼ | 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.
