Asian Cabbage Salad


2 1/2 cups finely shredded organic cabbage 

1 cup grated organic carrots

 ½ cup diced organic red/green ( red makes the salad extra beautiful) Combine and set aside.


2 tablespoons organic extra virgin olive oil 

2 tablespoons Rice vinegar (I used apple cider vinegar because that is what I had on hand)

2 teaspoons brown sugar (or one good squirt of honey)

1 tablespoon soy sauce (Tamari or Nama Shoyu)

 ½ teaspoon grated fresh ginger root (or ¼ teaspoon dried ginger root)

 Tabasco or pepper sauce (we use a ½  teaspoon of cayenne powder)

 Wisk together and pour over and toss well. Let sit 10 or 15 minutes before serving

 Optional 1 tablespoon toasted sesame seeds mixed in with dressing