Cut the cabbage into large pieces. You get a better appreciation of the cabbage size and it's sweetness, which is delicious.
Wash, separate, and transfer to a bowl to drain. Season thoroughly with salt and pepper, then mix in the sesame oil.
Toss from the bottom of the bowl to the top, and it's complete.
Story Behind this Recipe
I based this on a bean sprout salad served at a Korean BBQ restaurant. Even my youngest daughter, who hates raw vegetables, will have seconds of this. I posted the recipe figuring it'd be pretty convenient.
★ Lightly drain the cabbage. It's not a problem if it's not completely dry. ★ This stays delicious even after some time has passed, but the color of the cabbage will change. ★ Add the sesame oil after the salt and pepper to prevent the salt and pepper from gathering in one place.