very thinly sliced green cabbage, (about 1/2 head)
1 1/2 cups
peeled and grated carrots, (2-3 medium)
extra-virgin olive oil
- 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.
Tip: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.
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