Begin by placing the shredded green cabbage in a large bowl. Sprinkle the cabbage with salt and toss it well to ensure even seasoning. Allow it to sit for 10 minutes; during this time, the salt will draw out moisture, softening the cabbage slightly.

In a small bowl, combine the soy sauce, rice vinegar, mirin, sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Whisk the mixture until the sugar completely dissolves, creating a cohesive dressing.

Once the cabbage has rested, drain any excess liquid that has accumulated in the bowl. Gently squeeze the cabbage to eliminate any remaining moisture.

Pour the prepared dressing over the drained cabbage, then toss everything together thoroughly to coat with the dressing.

Transfer the dressed cabbage to a serving dish and sprinkle the scallions and toasted sesame seeds over the top.

For best results, cover the salad and place it in the refrigerator to marinate for at least 15 minutes.