This Mexican-inspired coleslaw is a great twist on a BBQ classic!
Ingredients
- 6 cups very thinly sliced green cabbage
- 1.5 cups grated carrots
- 0.25 cups rice vinegar
- 2 tablespoons extra-virgin olive oil
- 0.33 cups chopped cilantro
- 0.25 teaspoons salt
Instructions
-
1
Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
-
2
Whisk rice vinegar and olive oil together in a large salad bowl. Mix in cilantro. Stir cabbage and carrots into dressing; season with salt.
-
3
Slaw can be served immediately or covered and refrigerated for up to 1 day.
Nutrition Facts
Per serving
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