In a large bowl toss half of a 16-ounce package shredded cabbage and carrot (cole slaw mix) with 2 teaspoons salt; let stand 10 minutes. Place in a colander; rinse with cold water, pressing out excess water. Return to bowl. Add 1 cup coarsely shredded radishes, 3 sliced green onions, 2 tablespoons rice vinegar, 1 tablespoon Gochujang, 1 teaspoon each sugar and fish sauce, 1/2 teaspoon grated fresh ginger, and 1 clove minced garlic. Toss to coat. Chill, covered, up to 3 days. Makes 2 1/2 cups.