purple cabbage namul

Tried a new recipe using purple cabbage.

The recipe said it was namul, but the ingredients are rather different from what I've used to make namul in the past.

Adapted Purple Cabbage Namul by Lee Eirin
150 grams purple cabbage, julienned/shredded
4.5 grams salt
2 teaspoons vinegar
2 tablespoons white wine vinegar
1 tablespoon olive oil
2 tablespoons grainy mustard
2 teaspoons honey

Add the salt and 2 teaspoons vinegar to the purple cabbage and set aside for 15 minutes.
Squeeze out the water after the 15 minutes
Mix the white wine vinegar, oil, mustard and honey.
Add the squeezed cabbage to the "dressing"
Enjoy!

NOTES: so easy, not authentic asian flavors, but delicious!

We ate some of this with our bi bim bap.

I'm always on the look out for new recipes to try with purple cabbage, I'm glad I tried this and would make this again!