Fit SaladShooter® slicer/shredder with slicing cone. Slice cabbage into large bowl. Fit SaladShooter® with shredding cone. Shred carrot into bowl with cabbage. Add cilantro. In a small bowl, combine ginger root, honey, soy sauce, oil and vinegar; mix well. Pour over cabbage mixture and toss to coat. Refrigerate for 1 to 2 hours.
Shopping tip: One small head of cabbage (about 1 pound) will yield 5 cups shredded cabbage.
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