Simple Mexican Coleslaw

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

Directions

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.