Thinly slice cabbage, red cabbage, onion, carrot, and perilla leaves. Soak in cold water to make them crisp.

Dry the shredded vegetables completely using a salad spinner.

Slice 300g of konjac thinly into strips.

Boil water and add 1 tbsp vinegar. Cook the sliced konjac until the water boils again.

Drain the konjac and rinse under cold water. Remove excess water.

Prepare 90g of imitation crab sticks by tearing them into thin strips.

Mix mayonnaise, mustard, minced garlic, vinegar, plum syrup, sugar, and salt to create the sauce.

Chill all prepared ingredients in the refrigerator.

Combine konjac, imitation crab, shredded vegetables, and sauce in a large bowl. Mix well.