Asian Coleslaw

⅓ cup seasoned rice vinegar 2 Tbsp vegetable oil 2 tablespoon Asian sesame oil ¾ tablespoon salt 1 bag carrots, shredded (16 oz) 1 large head savoy cabbage, thinly sliced and tough ribs removed (2½ pound) 4 green onions, thinly sliced ½ cup chopped fresh cilantro

Prepare vinaigrette: In large bowl, with wire whisk or fork, mix seasoned rice vinegar, vegetable oil, sesame oil, and salt until blended. Add Carrots, cabbage, green onions, and cilantro to vinaigrette in bowl, toss to mix well.