This can be a main dish vegetarian salad.

3 c finely shredded napa cabbage
1-1/2 c cooked and cooled brown rice
1 c coarsely shredded carrot
1/2 c thinly sliced scallions, cut on diagonal (or red onion)

Dressing:

3 T rice wine vinegar (or unflavored white wine vinegar)
1-1/2 T vegetable oil
1 T water
1 T soy sauce
1 t dark (toasted) sesame oil
1 garlic clove, minced or pressed
1 t grated fresh ginger (or 1/4 t dried ginger)
1/2 t salt
1 T toasted sesame seeds, for garnish, optional

1. Combine the cabbage, carrot, and scallions in a large serving bowl.

2. Whisk all the dressing ingredients together in a small saucepan. Bring to a simmer over low heat. Pour the warm dressing over the salad and toss to coat. Sprinkle with sesame seeds, if desired.