Ingredients
- 6 cups very thinly sliced green cabbage, (about 1/2 head) (see Tip)
- 1 1/2 cups peeled and grated carrots, (2-3 medium)
- 1/3 cup chopped cilantro
- 1/4 cup rice vinegar
- 2 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
Cooking Directions
Step 1
Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
Step 2
Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.
Nutrition Info
- Serving: Per serving
- Calories: 53
- Carbohydrates: 5g
- Fat: 4g
- Protein: 1g
- Dietary Fiber: 2g
- Saturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 0mg
- Potassium: 199mg
- Sodium: 97mg
- Exchanges: 1 vegetable, 1/2 fat (mono
- Carbohydrate Servings: 0