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

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.