Tokyo Bekana is our favorite variety of Chinese leaf cabbage with its super tender and mild leaves that remind me of lettuce.  You can serve this finely cut slaw alone or over cooked rice or noodles. You could also use it as a filling for spring rolls.

1 bunch Tokyo Bekana Chinese leaf cabbage, shredded
1 bunch radishes, shredded
1/2 bunch carrots, shredded (optional)
1 tablespoon rice wine vinegar
1 teaspoon freshly grated ginger
1 teaspoon honey
1 teaspoon toasted sesame oil
2 teaspoons olive oil
2 teaspoons soy sauce

Toss together vegetables. Mix liquid ingredients in separate bowl, then pour over vegetables. Toss, then let marinate in refrigerator for at least one hour before serving.