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.)