Combine grated cabbage, carrots, and shredded green beans in a large bowl.

Add salt to the vegetables and mix thoroughly. Let it sit for 30 minutes to draw out moisture.

Squeeze out excess liquid from the vegetable mixture and discard the liquid.

Incorporate cornstarch, all-purpose flour, and grated ginger into the vegetable mixture; mix well.

Shape the mixture into Key lime-sized balls (approximately 13-15 balls).

Heat vegetable oil in a deep fryer or pot to medium heat.

Deep-fry the Manchurian balls until they turn dark brown, ensuring the inside is cooked through.

Remove the fried balls and set aside to cool.

In a bowl, mix together soy sauce, ketchup, and Sriracha for the sauce.

In a separate bowl, combine cornstarch with 1/4 cup of water to create a slurry.

Heat sesame oil in a pan.

Add diced garlic and scallions to the pan and sauté for 5-10 minutes until fragrant.

Pour in 2 cups of water and bring to a boil.

Add the soy sauce, ketchup, and Sriracha mixture to the boiling water.

Allow the sauce to come to a rolling boil.

Introduce the vinegar (if using), cornstarch slurry, and ground black pepper to the sauce.

Cook for approximately 5 minutes, or until the sauce thickens to your desired consistency. Turn off the heat.

Gently add the fried Manchurian balls to the sauce.

Let the balls sit in the sauce for 15 minutes to absorb the flavors.

Serve the Vegetable Manchurian warm with white rice or brown rice.