- 1 small or ½ medium-large red onion (¼ pound)
- 2 teaspoons salt, or to taste
- 2 cups shredded Napa cabbage (see Note)
- 2 teaspoons roasted sesame oil, or to taste
- 1 tablespoon minced ginger
- 1 tablespoon rice vinegar, or to taste
- About ½ cup coriander leaves
- Slice the onion lengthwise into quarters, then very thinly slice each quarter lengthwise. You should have about 1 cup. Place in a sieve, add 1 teaspoon of the salt, and toss well. Set over a bowl and let stand for 10 minutes to drain.
- Meanwhile, place the cabbage in a bowl and pour over boiling water to cover (about 4 cups). Let stand for a minute or two, then drain in a colander. Place back in the bowl and set aside.
- Rinse the onion with cold water, then squeeze dry and add to the cabbage. Set aside.
- Heat the 2 teaspoons sesame oil in a small wok or small skillet over medium heat. Add the ginger and cook for about 1 minute, stirring frequently to prevent sticking. Add the vinegar, and once it bubbles, pour the mixture over the salad. Toss to blend, then add the remaining 1 teaspoon salt and toss again. The salad can be served immediately or left to stand for up to an hour so flavors can blend.
- Just before serving, taste and add a little more sesame oil if you want to bring that flavor forward, as well as more salt if you wish. Add the coriander leaves and toss.