Mexican Coleslaw (Sans Mayo)

• 12 cup cilantro, chopped
• 14 cup rice vinegar
• 2 tablespoons extra virgin olive oil
• 12 teaspoon salt
• 14 ounces Coleslaw (about 6 cups green cabbage, sliced very thinly, and 1 1/2 cups carrots, peeled and grated)

1. Place cabbage and carrots in a colander; rinse well with cold water to crisp.
2. Let drain for 5 minute.
3. Meanwhile, whisk cilantro, vinegar, oil, and salt in a large bowl.
4. Add cabbage and carrots; toss well to coat.

cilantro, rice vinegar, extra virgin olive oil, salt, green cabbage

Taken from www.food.com/recipe/mexican-coleslaw-sans-mayo-125105 (may not work)