6 cups very thinly sliced green cabbage (about 1/2 head)
1 1/2 cups peeled and grated carrots (2-3 medium)
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

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