6 tablespoons. soy sauce
1/4 cup rice wine vinegar
1/3 teaspoon sea salt
1/4 teaspoon ground white pepper
1/2 to 1 teaspoon pot pepper paste
1 head red cabbage, cored and thinly sliced
Whisk the soy sauce, vinegar, salt, pepper, and paste together. Add the cabbage. Cover and refrigerate for 2 hours. Serve cold.
Makes 4 servings.
Calories…..32…..Fat…..0.7 g…..FIber…..2.g
Exchanges…..1 veggie.