1tablespoonagave or honey(some vegans don't eat honey, so choose the best option for you!)
1teaspoonpeeled and minced fresh ginger
1headNapa cabbage
4carrots(peeled and grated)
1red bell pepper(cored and thinly sliced)
3shallots(halved and thinly sliced)
Instructions
In a large bowl, combine the rice vinegar, soy sauce, sesame oil, honey, and ginger. Add the cabbage, carrots, bell pepper, and shallots and toss to combine.
Cover and refrigerate for 1 day. If you didn't plan ahead, let it sit in the fridge or at room temperature for at least 1 hour before serving so the vegetables soften slightly and absorb the dressing.
Notes
While this salad is vegan, you could add some shredded or diced cooked chicken to make it a more robust main course salad.