Japanese Oshinko "Coleslaw"

This is something that I am improvising. It is a hybrid mix between a tsukemono quick pickle, oshinko, a salad and vinegar coleslaw. It starts with one of the "Asian chopped salad kits" you can get at the grocery store.

One bag of supermarket "Asian chopped salad kit"

I started off taking half the bag and putting it in a ziplock, and then I added a generous amount of seasalt to wilt the cabbage and  make a light brine. I then leave it in the fridge for a few hours.
I then drain any excess water and there was not much. I don't have ginger or green onion at the moment.
I will add some rice vinegar, soy sauce and a drop of sesame oil, and some sugar - not much, just a pinch and some red pepper flake.

I think I am going to add some wakame to this batch to get some umami flavor in it.