Saturday, April 2, 2016

Cilantro Coleslaw

  • 6 cups very thinly sliced green cabbage, (about 1/2 head)*
  • 1 1/2 cups peeled and grated carrots, (2-3 medium)*
  • 1/3 cup chopped cilantro
  • 1/4 cup rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • juice of 1/2 lime

    1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
    2. Meanwhile, whisk cilantro, vinegar, oil, salt, and lime in a small bowl. Pour over cabbage and carrots; toss well to coat.
    *Use a bag of shredded coleslaw with carrots.
    (Originally called Mexican Coleslaw, this salad is very fresh but not spicy at all.)

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