Spicy Green and Purple Korean Cabbage 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)
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. Cover with water and add some sea salt. Stir gently to dissolve the salt. Cover and let sit overnight.
Combine all dressing ingredients in a small bowl or jar. Cover and let sit overnight.
The following day, drain the vegetables but do not rinse them. Toss the veggies with the dressing well enough to coat everything. If not eating immediately, salad can be stored in an airtight container in the fridge for up to 2 days.