Mexican Slaw

• 1/2 Head Green Cabbage, Shredded in Food Processor - Produce
• 2 or 3 Medium Carrots, Peeled and Shredded - Produce
• 1/4-1/2 Cup Eden Organic Brown Rice Vinegar - Aisle 3
• 2 Tbsp. Extra Virgin Olive Oil - Aisle 3
• 1/4 Tsp. Mineral Salt - Aisle 5

Combine cabbage, carrots, and cilantro. Mix remaining ingredients together and add to vegetables. Toss well. Cover and refrigerate for several hours, tossing again just before serving.