Cut the napa cabbage head into individual leaves and rinse thoroughly.

Julienne the carrot, chop the chilies, and slice the green onion.

Boil water with 1 tbsp of salt and blanch the napa cabbage for 3 minutes.

Drain the cabbage and rinse under cold water. Squeeze out excess water.

Tear the cabbage into bite-sized pieces.

Heat sesame oil in a pan and sauté minced garlic until fragrant. Let it cool.

In a mixing bowl, combine the cabbage, prepared vegetables, soy sauce, sesame seeds, salt, and sautéed garlic.

Taste and adjust seasoning with additional salt if needed.