Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.Advertisement
Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.
Make Ahead Tip: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.
Tip: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.
1 vegetable, 1/2 fat