This is an incredibly refreshing salad.
Makes 8 to 12 servings, depending on your guests
6 cups finely shredded Napa cabbage
1 large red bell pepper, cleaned and finely sliced
2 cups shredded carrots
1/2 cup finely slivered pickled ginger
1/2 cup seasoned rice vinegar
Mix all the ingredients together. If making ahead, chill up to six hours, but it is definitely better the fresher it is. We prefer to mix it all together just before our guests arrive.
Adapted from Sunset Recipe Annual, 1996 Edition