Ingredients

• 2 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 medium onion, thinly sliced
• 5 tablespoons low-sodium soy sauce
• 1/4 cup rice vinegar
• 2 large garlic cloves, minced
• 1 tablespoon sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon dried crushed red pepper

Instructions

1. Combine green and red cabbage and onion in large bowl. Add remaining ingredients and toss to blend well. Cover salad and refrigerate at least 1 hour and up to 3 hours, tossing occasionally.