Close
| green cabbage (shredded): 2 cups |
| red cabbage (shredded): 2 cups |
| onions: 1 (thinly sliced) |
| low sodium soy sauce: 5 Tbl |
| rice vinegar: 1/4 cup |
| garlic: 2 cloves (minced) |
| granulated sugar: 1 Tbl |
| ground ginger: 1/2 tsp |
| red pepper flakes: 1/4 tsp (crushed) |
Credit: Epicurious
User rating:
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.
