Mexican Coleslaw

By tschnet1

Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.

Ingredients

• 6 cups very thinly sliced green cabbage, (about 1/2 head) (see Tip)
• 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

Step 1

1.
Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.

2.
Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

Tips:

Tip: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.