INSTANT KIMCHI

1 small head Napa cabbage
1 small head Romaine lettuce
8 spring onions, thinly chopped on the bias
1 teaspoon red pepper flakes (or more to taste)
1 teaspoon grated ginger
1 clove garlic, crushed into a paste
3 tablespoons sesame oil
4 tablespoons rice wine vinegar
3 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Tear Napa cabbage into bite size pieces. Cut Romaine lettuce into 1/3 inch strips. Toss in large bowl with spring onions.

In a small bowl combine red pepper flakes, ginger, garlic, sesame oil, vinegar and soy sauce. Pour over greens and toss well to coat.

Sprinkle with sesame seeds

Source: Curtis Aikens