Serves: 8

3 cups shredded Chinese or savoy cabbage
3 cups shredded red cabbage
1 small chopped white onion
2 medium grated carrots
1 small grated white radish
1/2 cup alfalfa sprouts

For dressing:
1/2 cup canola oil
1/2 cup mayonnaise
1 clove minced garlic
1 teaspoon soy sauce
2 tablespoons red wine vinegar

In two separate salad bowls, mix 1/2 of the onion with chinese cabbage and the other 1/2 with red cabbage.
For dressing:
In a mixing bowl, whisk the oil, mayonnaise, garlic, soy sauce and vinegar. Pour some of the dressing over each cabbage. Toss and arrange separately on serving platter.
Top with remaining vegetables. Serve with dressing.

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