Napa Cabbage Wedge Salad with Miso Dressing
Napa Cabbage Wedge Salad with Miso Dressing Recipe adapted from Deb Perelman Notes from the author: If you hate mayo, you can try plain yogurt instead.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.
Cooking tools:
- Mandoline
- Fine-mesh sieve
- Tongs
- Fork
- Kitchen towel
- Paper towel
- Skillet
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Serving platter
Ingredients
- 1 to 1 1/2 pounds napa cabbage (often half of a large one)
- 2 large shallots
- Neutral oil for frying
- 6 to 8 red round or French radishes, or 2-3 cups of daikon radish, diced small
- 2 scallions, thinly sliced
- Toasted sesame seeds
- 2 tablespoons white miso
- 1 medium garlic clove, minced
- 2 teaspoons fish sauce or soy sauce
- 2 tablespoons rice wine vinegar, plus extra to drizzle
- 3 tablespoons toasted sesame oil
- 2 tablespoons neutral oil
- 1 teaspoon granulated sugar
- 2 tablespoons mayonnaise
- Salt
- freshly ground black pepper
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