Cabbage Buddha Bowl with Quick "Kimchi"

I am taking a break from my regularly scheduled Asian-inspired soup of the week to use some of the same ingredients in bowl form. I have some leftover jasmine rice in the fridge that I want to use up and all the fixin's to make a killer bowl.  I'm serving this dish with liquid aminos, and my quick kimchi. This is not really kimchi, because it's not fermented, but it has that awesome spicy, vinegary flavor typical of kimchi, and makes a great condiment.

Quick "kimchi"
2 C Chinese cabbage (3 large leaves, cut into bite sized pieces)
1 carrot (peeled, cut into small matchsticks)
3-4 scallions (white parts removed, green parts chopped)
3 cloves garlic (minced)
1/2 tsp sesame oil
2 tsp rice wine vinegar*
1 tsp apple cider vinegar*
1/4 inch piece ginger
agave
2-3 tsp sambal oelek
pinch red chili flake
pinch white pepper powder
sea salt*

*Add more vinegar/salt to taste

1. In a small food processor add garlic and ginger. Pulse until minced.
2. Add oil, vinegars, sambal oelek, white pepper, red chili, agave, and 1/2 tsp salt. Pulse and set aside.
3. Boil salted water in medium saucepan. Add cabbage and carrot, cook in boiling water 4-5 minutes. Drain in colander and rinse with cool water.
4. Add to airtight container (I'm using an old pickle jar). Pour in chili sauce and add some water. Cover tight with lid and shake. Refrigerate at least an hour. Consume within 2 days.

Cabbage Buddha Bowl assembly: jasmine rice/sautéed Chinese cabbage/sautéed crimini mushrooms/charred grape tomatoes/mung bean sprouts/scallions/lime wedge/quick kimchi