Recipe information
Yield
Serves 2 to 3
Ingredients
1 carrot, shredded fine
1 1/2 cups thinly sliced green cabbage (about 1/4 head)
1 1/2 cups thinly sliced red cabbage (about 1/4 head)
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons rice vinegar (not seasoned)
1/2 teaspoon sugar
Preparation
In a bowl toss together carrot and cabbages and drizzle with oil, tossing to coat. Add vinegar, sugar, and salt and pepper to taste and toss well. Let slaw stand 10 minutes.
