1/2 cup red cabbage, chopped coarsely
1/2 cup Chinese cabbage, chopped coarsely
1/2 round jicama root, sliced into long thin sticks
1 or 2 carrots, grated
1/2 red onion or 4 to 5 green onions, diced
1/4 cup dried cranberries and/or raisins (optional)
2 tablespoons apple cider vinegar
2 tablespoons rice vinegar
1-1/2 teaspoon soybean oil
1 teaspoon minced ginger root
1/2 teaspoon garlic powder
1. In a bowl, combine chinese cabbage, red cabbage, jicama root, carrots, red onion, and cranberries; toss to thoroughly mix.
2. Dressing: In another bowl, combine apple cider vinegar, rice vinegar, soybean oil, ginger, and garlic; thoroughly whisk.
3. Drizzle dressing over salad; gently toss to combine. Chow.