Prep 0 mins
Cook 20 mins
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."-Alice May Brock of Alices' Restaurant fame. Albiet no garlic in this recipe, but this is a refreshing alternative to mayonnaise-based coleslaw in a taco or on the side. To Make Ahead: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving. (Eating Well, June/July 2003)
- 1⁄2 cup cilantro, chopped
- 1⁄4 cup rice vinegar
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon salt
- 14 ounces Coleslaw (about 6 cups green cabbage, sliced very thinly, and 1 1/2 cups carrots, peeled and grated)
- Place cabbage and carrots in a colander; rinse well with cold water to crisp. Let drain for 5 minute.
- Meanwhile, whisk cilantro, vinegar, oil, and salt in a large bowl.
- Add cabbage and carrots; toss well to coat.
Just because cilantro is added, doesn't make it a Mexican slaw!