6 tablespoons Boyajian Ginger Vinegar
2 teaspoons Boyajian Toasted Sesame Oil
2 teaspoons soy sauce
1/2 teaspoon sugar (optional)
fresh cracked black pepper
2 1/2 cups thinly sliced green cabbage
1 cup thinly sliced red cabbage
1 large carrot, peeled and grated
In large bowl, whisk together the first 5 ingredients to make the dressing. Add vegetables and mix gently. Serve immediately.
Optional: add bean sprouts, bamboo shoots, or water chestnuts.
Yield: 4 servings
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