- In a large bowl, combine the cabbage and salt and toss well. Let rest for 30 minutes or until the cabbage has wilted.
- Meanwhile, in another large bowl, combine all the ingredients except the green onions.
- Rinse and drain the cabbage under cold running water for 30 seconds. Gently squeeze to remove
excess water. Add the cabbage and green onions to the dressing. Toss to coat.
In Korean markets, gochugaru is often labelled as red pepper powder. It is used in making kimchi and has a rich chili pepper flavour without being too spicy. If unavailable, replace with chili powder, to taste.