Kimchee Salad - cooking recipe

Ingredients

1 head cabbage, finely shredded (Napa is best)
4 green onions, thinly sliced
1/4 cup rice vinegar
1 tablespoon soy sauce
2 tablespoons fresh ginger, peeled and chopped
4 garlic cloves, chopped
1 carrot, shredded
1/8 cup red chili pepper flakes (more if you dare)
1 tablespoon sugar
1/4 cup sesame oil
salt & freshly ground black pepper

Preparation

Place cabbage, carrot and green onions in a large bowl.
In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste.
Pour the dressing over the cabbage and gently toss.
Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.