Crunchy Cabbage Salad
1/2 cup seasoned rice vinegar
1 tablespoon. olive oil
1 teaspoon vegan sugar
salt, to taste
pepper, to taste
3 cups green cabbage, thinly sliced
1/4 cup slivered almonds, toasted
3 tablespoons toasted sesame seeds
green onions, to taste
pickled ginger (beni shoga), to taste
1. Dressing: In a bowl, combine seasoned rice vinegar, olive oil, sugar, salt, and pepper; whisk thoroughly.
2. Salad: In another bowl, combine cabbage, almonds, sesame seeds, green onion, and pickled ginger; toss to mix.
3. Pour dressing over salad; toss to combine.
4. Refrigerate before serving.
Some other things you can add are shredded carrots for color, capers, roasted red peppers, or tomatoes. Anything goes.