Spicy Korean Coleslaw

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subheading: MAIN:

400 to 500 g cabbage (0.9 to 1.1 pounds), cored

60 g carrots (2 ounces), julienned

1 stalk green onion , thinly sliced

6 perilla leaves (optional), thinly sliced

fine sea salt

subheading: SAUCE (MIX THESE IN A BOWL):

2 Tbsp gochugaru (Korean chili flakes)

2 Tbsp rice vinegar

1 to 1.5 Tbsp Korean fish sauce or 2 Tbsp regular soy sauce

1 Tbsp (raw) castor sugar

1 Tbsp lemon juice

1 Tbsp sesame oil

1 Tbsp toasted sesame seeds

1 tsp minced garlic

Directions at mykoreankitchen.com

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