In a large salad bowl, combine shredded purple cabbage, green cabbage, carrots, onions and beans.
In a Mason jar or 1-cup measuring cup, whisk together soy sauce, both oils, vinegar, garlic, sugar and ginger. Pour over salad and toss to coat. Cover bowl with plastic wrap and place in the fridge for at least 30 minutes.
Notes
Notes: This slaw is better served after at least 30 minutes of chilling in the fridge. It allows the cabbage and carrots to soften and mix with the dressing.