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. 1 Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
2. 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. 3 Slaw can be served immediately or covered and refrigerated for up to 1 day.

Nutrition per serving