Mexican Coleslaw

To use up the other half-head of cabbage this week, I made this Mexican coleslaw recipe from Eating Well  http://www.eatingwell.com/recipes/mexican_coleslaw.html.  Because I don't like cilantro, I left out the 1/3 cup called for in the original recipe.  That probably means what I make isn't really Mexican coleslaw, just mayo-free coleslaw.

INGREDIENTS

1/2 medium head green cabbage, very thinly sliced (about 6 cups)

1 1/2 cups grated carrots (2-3 carrots)

1/4 cup rice vinegar

2 Tbsp extra virgin olive oil

Salt to taste 

COOKING INSTRUCTIONS

Place cabbage and carrots in colander.  Rinse with cold water.  Allow to drain at least 5 minutes.

Whisk together vinegar, oil, and salt.  Mix cabbage, carrots, and dressing together in large bowl.

Cover and refrigerate up to 1 day before serving.

Nutritional information:  Makes 8 servings, per serving = 54 calories, 3.7 g fat, 0 mg cholesterol, 46.1 mg sodium, 5.4 g carbs, 2 g dietary fiber, 1.1 g protein