Method
1.To make dressing, simmer the vinegar, rice malt syrup and ginger for 5-10 minutes on stove top and let cool.
2.Slice green cabbage fine and steam for approximately 2 minutes (not too long).
3.Peel and shred or grate the carrot and slice the capsicum.
4.Strain the cabbage of excess water and combine all salad ingredients.
5.Pour dressing over it and serve ideally while it is still warm.
By steaming the cabbage the salad becomes more easily digestible (and, of course, more appealing on a chilly Autumn day)
As an alternative, the salad can be refrigerated overnight and served as a chilled salad.
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Stacey's Vegan Kitchen 