This Mexicaninspired coleslaw is a great twist on a BBQ classic
Prep Time
20 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
Whisk rice vinegar and olive oil together in a large salad bowl. Mix in cilantro. Stir cabbage and carrots into dressing; season with salt.
Slaw can be served immediately or covered and refrigerated for up to 1 day.