Sesame ginger cabbage salad
Low sodium soy sauce
1 tsp, finely grated
Apple cider vinegar
Cooked green cabbage
1½ cup(s), shredded, thinly sliced
Uncooked red cabbage
1 cup(s), thinly sliced
1 cup(s), peeled and grated
2 medium, white and light-green parts chopped
- In a small bowl, whisk together soy sauce, ginger, honey, sesame oil and vinegar for dressing. Set aside at room temperature.
- Combine remaining ingredients and toss until well mixed. About 15 minutes before serving, pour dressing over salad and stir to combine. Set aside and stir occasionally. Yields about 1 packed cup per serving.