Make this salad as spicy as you like by adding Asian chili paste to taste. Pre-salting the cabbage and allowing it to drain creates crisp, mildly flavored salad. Draining time is about 2 hours, so remember to prepare the cabbage ahead.
5-6 cups grated green cabbage
1 1/2 tsp salt
1 tsp grated fresh ginger root
1/4 to 1/2 tsp Asian chili paste
2 tsp dark sesame oil
1 tsp brown sugar, packed
2 tsp soy sauce
2 tsp rice vinegar
2 TBSP minced scallions
1. Place the cabbage in a colander, toss with the salt, and set the colander in the sink. Let it stand at room temperature for about 2 hours.
2. Rinse the cabbage with cool running water and drain well, pressing out some of the liquid.
3. Mix together the ginger root, chili paste, sesame oil, brown sugar, vinegar, soy sauce, and scallions in a large bowl.
4. Add the drained cabbage to the bowl and toss well with the seasonings.
Serve at room temperature or chilled.