Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.
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
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.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.
Tip: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.
Recipe by EatingWell.com
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