In a large bowl combine the rice vinegar, soy sauce, chili garlic sauce, honey, grated ginger, and sesame oil and stir to combine. Add the sliced cabbage and snap peas to the bowl and toss to coat. Taste to adjust for seasonings and serve chilled.
The slaw will keep in an airtight container up to 2 days.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.