Simple Mexican Coleslaw

Great twist to a BBQ classic!

INGRIDIENT

6 cups very thinly sliced green cabbage

1 ½ cups grated carrots

¼ cup rice vinegar

2 tablespoons extra-virgin olive oil

⅓ cup chopped cilantro

¼ teaspoon salt

DIRECTION

Step: 1

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

Step: 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.

NUTRITION FACT

Per Serving: 52 calories; protein 0.9g; carbohydrates 5.1g; fat 3.5g; sodium 97.2mg.

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