Soak the shredded cabbage in white vinegar for 10 minutes. Drain and let it dry completely.
In a large mixing bowl, combine the dried cabbage, cucumber, chilies, garlic, and peanuts.
Add chili flakes, sugar, salt, dark soy sauce, rice vinegar, and sesame oil. Mix thoroughly.
Heat 2 tablespoons of cooking oil until boiling. Carefully pour the hot oil over the chili flakes in the bowl to release the fragrance.
Toss everything together until evenly coated. Garnish with fresh chopped cilantro.
Serve immediately or refrigerate for 10–15 minutes to allow the flavors to meld.
