Mexican Coleslaw (sans Mayo)

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/2 cup cilantro, chopped
• 1/4 cup rice vinegar
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 14 ounces coleslaw (about 6 cups green cabbage, sliced very thinly, and 1 1/2 cups carrots, peeled and grated)

Recipe

• 1 place cabbage and carrots in a colander; rinse well with cold water to crisp. let drain for 5 minute.
• 2 meanwhile, whisk cilantro, vinegar, oil, and salt in a large bowl.
• 3 add cabbage and carrots; toss well to coat.