1 head Napa Cabbage, shredded (you can chop finely or use a food processor)
1/2 cup Rice Wine Vinegar
1/4 cup Peanut Oil or Vegetable Oil,
1 teaspoon salt,
4 Tablespoons Honey,
1/2 teaspoon (or more to taste)
Red Pepper Flakes
1 teaspoon each (or more) grated fresh Ginger and Garlic (powdered will do, too if you don’t have fresh)
- Combine chopped veggies in a big bowl.
- Heat the remaining ingredients in a pot until just simmering, turn off and allow to rest for 5 minutes.
- Pour warm dressing over prepared vegetables (the heat softens the raw veggies a bit).
- Mix well, chill in the refrigerator for at least one hour.