Spicy Green and Purple Korean Cabbage Salad
Salad
1 medium red cabbage, thinly sliced
1 medium green cabbage, thinly sliced
1 small red onion, thinly sliced
3 medium carrots, in thin one inch lengths
1 large fennel bulb, thinly sliced (optional)
sea salt
water
Dressing
rice vinegar to taste
canola oil to taste
2-3 teaspoons chili paste
4-5 garlic cloves, finely minced
2-3 tablespoons minced, fresh ginger
1 teaspoon fennel seeds, crushed or ground (optional)
Combine all vegetables in a large bowl. Â Cover with water and add some sea salt. Â Stir gently to dissolve the salt. Cover and let sit overnight.
Combine all dressing ingredients in a small bowl or jar. Â Cover and let sit overnight. Â
The following day, drain the vegetables but do not rinse them. Â Toss the veggies with the dressing well enough to coat everything. Â If not eating immediately, salad can be stored in an airtight container in the fridge for up to 2 days.Â