Cilantro Slaw

• 12oz or about 7 Cups Cabbage, shredded - Produce
• 1 Cup Frimly Packed Cilantro Leaves, coarsley sniped with scissors - Produce
• 3 Tbsp. Spectrum Extra Virgin Olive Oil or dilute with some canola oil if you prefer less olive oil flavor - Aisle 3
• 3 Tbsp. Fresh Lime Juice - Produce
• 1/2 Tsp. Unrefined Salt - Aisle 2
• 1/2 Tsp. Freshly Ground Black Pepper - Aisle 2

Place coleslaw mix and cilantro in a large, non-metal bowl. Whisk oil, lime juice, salt, & pepper in medium bowl to blend. Add to cabbage mixture and toss to coat. Serve immediately or chill before serving.

Adapted from www.epicurious.com