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Mexican-Inspired Coleslaw

Mexican-Inspired Coleslaw

Krysta
Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.
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Cook Time 20 minutes
Total Time 20 minutes
Course Salad, Vegetarian
Servings 8
Calories 53 kcal

Ingredients
  

  • 6 cups very thinly sliced green cabbage (about 1/2 head)
  • 1 1/2 cups peeled and grated carrots (2-3 medium)
  • ⅓ cup chopped cilantro
  • ¼ cup rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt

Instructions
 

  • 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.

Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.