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