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.