Yield: 1 servings
|1 \N||Carrot; shredded fine|
|1½ cup||Thinly sliced green cabbage; (about 1/4 head)|
|1½ cup||Thinly sliced red cabbage; (about 1/4 head)|
|1½ tablespoon||Extra-virgin olive oil|
|2 teaspoons||Rice vinegar; (not seasoned)|
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.
Serves 2 to 3.
Gourmet September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.