Great twist to a BBQ classic!
Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
Whisk rice vinegar, olive oil, and cilantro together in a large salad bowl. Stir cabbage and carrots into dressing; season with salt. Slaw can be served immediately or covered and refrigerated for up to 1 day.
Per Serving: 52 calories; protein 0.9g; carbohydrates 5.1g; fat 3.5g; sodium 97.2mg.