4 cups shredded purple cabbage
2 large carrots — peeled and cut into julienne strips
1 red bell pepper — cored, seeded, and cut into julienne strips
1 yellow bell pepper — cored, seeded, and cut into julienne strips
For the dressing:
1/4 cup rice vinegar
2 tablespoons neutral oil — such as grapeseed or canola
2 tablespoons soy sauce
1 tablespoon light brown sugar
1 tablespoon peeled and grated fresh ginger
2 teaspoons toasted sesame oil
In a large bowl, toss together the cabbage, carrots, and peppers.
Whisk together the dressing ingredients, and pour over the vegetables. Toss to coat. Serve chilled or at room temperature.
Serves 4 to 6.