Pan-Asian Cabbage Slaw Invention

Let's say you made that salad recipe I posted yesterday. Let's say you bought an ENORMOUS head of cabbage. Let's say you have half of it still in your refrigerator. But you are too lazy to make that salad dressing again. I understand completely.

Here is what I have been eating for/with dinner all week:

a bowl full of shredded cabbage
healthy amount kimchi
drizzle of sesame oil
half an avocado, cut into chunks

Kimchi makes the best salad dressing I know. If you are unlucky enough NOT to have a Korean aunt who makes it in her kitchen (I happen to have one) then I think the one at Whole Foods is fine. Start with the mild one, if you are nervous. [Who knows the name of this brand? Please comment if you do!]

I use about 1/4 cup per large bowl of cabbage, making sure to pour some of the fermented juice over (as dressing). Then sesame oil, (salt and pepper to taste) and avocado chunks!

This salad is also good with baby spinach if you have no cabbage. I love it as a side dish with fried eggs.