1 md Napa cabbage; cored,
- coarsely chopped
1 md Carrot; cut into thin
- diagonal slices
5 Scallions; up to 6, cut into
- thin diagonal lines
1/3 c Rice vinegar
2 cl Garlic; mashed into a paste
2 tb Toasted sesame oil
2 tb Low sodium tamari
1 tb Fresh ginger; grated
1/2 ts Natural sugar
1 ts Red pepper flakes; or more
- to taste
1/2 ts Salt
In a large bowl, combine the cabbage, carrot, and scallions, and set
aside.
In a small bowl, combine the remaining ingredients with 1/2 cup water
and blend well.
Pour the sauce into the vegetables and stir to combine. Cover and let
marinate at room temperature for at least 30 minutes before serving.
If not using right away, cover and store in the refrigerator, where
it will keep for several days. Serve at room temperature.
