Place 6 cups of sliced green cabbage and 1 1/2 cups of grated carrot in a colander.
Rinse the cabbage and carrots in cold water and let them drain for 5 minutes.
In a large salad bowl, whisk together 1/4 cup of rice vinegar, 2 tablespoons of extra virgin olive oil, and 1/3 cup of chopped cilantro.
Stir the drained cabbage and carrots into the dressing.
Season the coleslaw with 1/4 teaspoon of salt.
The coleslaw can be served immediately or covered and refrigerated for up to 1 day.