4 cups (1 litre) thinly sliced Napa cabbage

1 carrot, thinly julienned

2 green onions, sliced diagonally

1 clove garlic, finely chopped

1 tablespoon (15 ml) fresh ginger, finely chopped

1 tablespoon (15 ml) salt

1/2 English cucumber, peeled, seeded and thinly julienned

1 tablespoon (15 ml) honey

1 tablespoon (15 ml) rice vinegar

2 teaspoons (10 ml) chili powder

In a bowl, thoroughly mix the cabbage, carrot, green onions, garlic, ginger and salt. Let macerate for 1 hour. Rinse the vegetables and pat dry with paper towels. Add the remaining ingredients. Refrigerate for 1 hour or overnight.

Serve as a salad or as a garnish for Bulgogi.

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