Kimchee Salad

This is great for potlucks or barbecues - so much more flavorful than regular coleslaw. The original recipe is from Bobby Flay but I changed it a bit. Note: the farther in advance you make this, the better it gets!

• Ready In: 48 hrs 20 mins
• Serves: 8

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

Directions

1. Place cabbage, carrot and green onions in a large bowl.
2. 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.
3. Pour the dressing over the cabbage and gently toss.
4. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.