Spicy Kimchi Slaw
['8 scallions', '1/2 cup kimchi, plus 1 Tbsp. juice from jar', '2 Tbsp. seasoned rice vinegar', '1 Tbsp. Sriracha', '2 tsp. fish sauce', '2 tsp. toasted sesame oil', '1/4 cup vegetable oil', '1 small head of Napa cabbage', '1 (6") piece daikon, peeled, cut into matchsticks', '2 cups store-bought shredded carrots', 'Kosher salt', 'Toasted sesame seeds and cilantro with tender stems (for serving)']
Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly 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 in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.
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