Simple Mexican Coleslaw

Ingredients

• 1.5 cups carrots grated
• 0.3 cup cilantro leaves chopped
• 6 cups cabbage green very thinly sliced
• 2 tablespoons olive oil extra-virgin
• 0.3 cup rice vinegar 
• 0.3 teaspoon salt 

Equipment

• bowl
• whisk
• colander

Directions

1. Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
2. 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.