Rainbow Salad
- 1/3 cup distilled white vinegar
- 2 tablespoon soy sauce
- 1 tablespoon sugar or honey
- 5 tablespoons safflower oil
- 6 cups very thinly sliced cabbage
- 1 garlic clove, finely minced
- 1 large beet, peeled and grated
- 3 – 5 carrots, peeled and grated
- 1 tablespoon chopped parsley, dill or basil
Directions
Whisk vinegar, soy sauce, garlic and sugar in a large bowl. Gradually whisk in oil. Mix in cabbage, carrot, beet and herbs. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.