Mi Kyum Kim’s Kimchi Salad

Ingredients

• Cabbage

  • 5 cups (500 g) napa cabbage, cut into bite-sized pieces 1/2 inch (1 cm) wide
  • 1 tbsp salt

• Dressing

  • 2 tbsp Korean chili powder (gochugaru), or to taste (see note)
  • 1 tbsp toasted sesame seeds
  • 1 tbsp sugar
  • 1 tbsp (15 ml) toasted sesame oil
  • 1 tbsp (15 ml) fermented shrimp paste (optional)
  • 1 tsp (5 ml) rice vinegar
  • 1 tsp finely chopped ginger
  • 2 garlic cloves, finely chopped
  • 2 green onions, chopped