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Ingredients
  • ½ a small head of cabbage, cored and thinly sliced
  • ½ cup of grated carrot
  • 1 shallot, thinly sliced
  • 8 Perilla / Sesame leaves, thinly sliced
  • 2 scallions, thinly sliced on a bias
  • Sprinkle of salt
  • subheading: Sauce:
  • 2 tablespoons coarsely ground Gochugaru (Korean hot pepper flakes)
  • 2 ½ tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice (from about ½ a lime)
  • 2 garlic cloves, grated on a microplane
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
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