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Remove dark green tops from scallions and thinly slice; set aside.
Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil until smooth.
Stream in vegetable oil; blend until dressing is thick and airy. Set aside.
Tear off leaves from cabbage until you get down to the crunchy white part.
Rip outer leaves into 2" pieces.
Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use.
Toss shredded cabbage and small leaves in a large bowl with daikon, carrots, and reserved scallion tops.
Season with salt, pour reserved dressing over, and top with sesame seeds.