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Another wonderful thing about this salad (and all salads made with cabbage) is that it holds up well for days in the fridge and tastes delicious as leftovers
Equipment Ingredients 1 cup chopped carrot raw 1/2 cup chopped sweet white onion raw 2 inch piece fresh ginger peeled and grated (approximately 5 centimeters) 1/3 cup rice vinegar 1/3 cup vegetable oil or avocado oil or light olive oil 1 tablespoon toasted sesame oil 1 tablespoon miso or 2 tablespoons soy sauce or tamari sauce 4 teaspoons granulated white sugar 1/2 teaspoon salt 1/4 teaspoon white pepper Instructions Add the chopped carrot and onion to a food processor
Each 16-ounce bottle contains about 16 servings, enough for the whole family to enjoy
Champagne-Honey Vinaigrette Ingredients 1 clove garlic, minced 1 teaspoon dijon mustard 2 tablespoons honey cup Champagne vinegar, I love the Trader Joe's Champagne vinegar cup freshly squeezed orange juice cup canola oil cup extra virgin olive oil teaspoon sea salt teaspoon freshly ground black pepper Instructions Mix all ingredients in a glass jar
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