Mexican Cole Slaw (No Mayonnaise) - cooking recipe

Ingredients
    6 cups green cabbage, sliced very thinly (about 1/2 head)
    1 1/2 cups peeled and grated carrots (2-3 medium)
    1/3 cup chopped cilantro
    1/4 cup rice vinegar
    2 tablespoons extra-virgin olive oil
    1/4 teaspoon salt
Preparation
    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.

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