Shred the cabbage and blanch in boiling water for 1-2 minutes, the place in a colander and press the cabbage slightly to let water drain. Wash red hot pepper and cut into very thin strips.
Blend cabbage and pepper, pour with heated to 490oF (200oC) vegetable oil, season with salt, sugar and monosodium glutamate (MSG) and stir.
Turn the salad to a salad plate and decorate with greens.
