Warm Napa Cabbage Slaw from Diane Hoch

2 Tbs. brown rice vinegar
2 Tbs. tamari
1 tsp. maple syrup
1 Tbs. minced peeled fresh ginger
1 Tbs. light sesame oil
1 cup thinly sliced red onion
Sea salt to taste
2 cups shredded Napa cabbage
1 cup shredded red cabbage
1 cup peeled and shredded carrots
¼ cup fresh cilantro leaves

Whisk vinegar, tamari, maple syrup and ginger together in bowl. Heat sesame oil in large sauté pan over medium heat, then add onion and pinch of salt. Sauté until onions are translucent, about 3 minutes.  AddNapacabbage, red cabbage, carrots and pinch of salt; sauté until cabbage is slightly wilted, about 2 minutes.  Stir in vinegar mixture; cook until liquid is reduced by half and coats vegetables.  Remove from heat; stir in cilantro.

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