Simple Mexican Coleslaw - cooking recipe

Ingredients

6 cups very thinly sliced green cabbage
1 1/2 cups grated carrots
1/4 cup rice vinegar
2 tablespoons extra-virgin olive oil
1/3 cup chopped cilantro
1/4 teaspoon salt

Preparation

Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
Whisk rice vinegar, olive oil, and cilantro together in a large salad bowl. Stir cabbage and carrots into dressing; season with salt. Slaw can be served immediately or covered and refrigerated for up to 1 day.