Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.
very thinly sliced, about 1/2 head
peeled and grated, 2-3 medium
olive oil, extra-virgin
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.