No nasty ramen noodles, thank goodness! Inspired by a recipe from Food & Wine. If you are having a spicy Asian protein, this will be a cooling side. If you prefer a wetter salad, make more dressing, but it will moisten the cabbage if it sits for a half hour or so. Taste before to see if it needs more vinegar, as it's not highly acidic. We served it alongside grilled Asian eggplants that had a spicy, garlicky miso glaze, brown rice, and watermelon fingers. Garnish with some toasted nuts or seeds (sunflower, pepitas) for some crunch.