Recipe information
Yield
Serves 4
Ingredients
2 cups shredded green cabbage
2 cups shredded red cabbage
1 medium onion, thinly sliced
5 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
2 large garlic cloves, minced
1 tablespoon sugar
1/2 teaspoon ground ginger
1/4 teaspoon dried crushed red pepper
Preparation
Combine green and red cabbage and onion in large bowl. Add remaining ingredients and toss to blend well. Cover salad and refrigerate at least 1 hour and up to 3 hours, tossing occasionally.
