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Shred the purple cabbage and julienne the carrots
Sprinkle a pinch of salt over the cabbage and carrots, then let sit for 5–10 minutes to soften
Slice cucumbers and set aside (add just before dressing)
Heat the oil in a small pan until hot
Add minced garlic, chili powder, and sesame seeds and sauté briefly until fragrant
Remove from heat and stir in soy sauce, balsamic vinegar, oyster sauce, sugar, and a pinch of salt
Drain excess liquid from the cabbage and carrots if needed
Toss cabbage, carrots, and cucumbers with the dressing
Sprinkle with fresh cilantro and mix well
Serve chilled (or refrigerate for 10–15 minutes for extra refreshing taste)