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
Directions
- 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.
