Add 1 ½ cups shredded carrots and 1 cup thinly sliced arugula (optional) to shredded cabbage.
¼ cup rice wine vinegar
2 Tbs. sugar
1 Tbs. ginger peeled, and chopped finely
2 Tbs. toasted sesame oil
1 tsp. soy sauce
salt and pepper to taste
Whisk together all dressing ingredients.
Toss with the cabbage mixture and season with salt and pepper.