Mission Chinese Meals’s Cabbage Salad

Mission Chinese Meals’s Cabbage Salad

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Mission Chinese Food’s Cabbage Salad

  • Serves
    4 to 6
Author Notes

First and critical sight, this salad looks to be like admire an unfamiliar jumble of substances, all kinds of which probabilities are you’ll maybe furthermore now not comprise in your pantry. Don’t let that deter you. Sam Sifton wrote about this salad in the Times, described the combo as “a riot of umami,” and, relaying Danny Bowien’s message, inspired readers now not to danger about discovering every and each ingredient — any sequence of vinegars may maybe work pretty than the ume and rice vinegars, and the employ of a number of the three seaweeds is factual gorgeous, and masses others. I became in a home to search out every little thing I needed besides the shio kombu, which I left out, at my local co-op.

This salad is accurate now hearty and fresh, acquainted and atypical, and surprisingly addictive. Whereas you occur to receive now not comprise red cabbage, green, for certain, may maybe work, and all but again, whereas you occur to receive now not comprise one of the primary substances, factual leave them out.

Source: The Unusual York Times. —Alexandra Stafford


  • 1/2

    head red cabbage

  • 1

    medium beet (yellow or candy-striped is candy)

  • Juice of 1 lemon, divided

  • 1 tablespoon

    shio kombu or salted kombu, optional

  • 1 teaspoon

    teaspoon dried hijiki seaweed

  • 1 teaspoon

    ume vinegar or red wine vinegar

  • 2 tablespoons

    candy white miso paste

  • 3 tablespoons


  • 1 teaspoon

    unseasoned rice vinegar

  • 1 tablespoon

    shiro shoyu or mild soy sauce

  • 8

    anchovy fillets, coarsely chopped

  • 3 tablespoons

    just oil, admire canola

  • 1/2 cup


  • 2 tablespoons

    aonori seaweed, green seaweed, or finely shredded nori

  • 2 tablespoons

    toasted white sesame seeds

  1. Carve cabbage in half of, and protect core. Display: Long-established recipe calls for decreasing the cabbage into 1-prance wedges and then into 1-prance pieces, but I opt slicing the cabbage into skinny strips — I factual fetch it simpler to employ this draw. Toss the cabbage pieces lightly in a bowl, and space apart.
  2. Under working chilly water, scrub beet with a vegetable brush or paper towel. Orderly the beet prime and beet root to assemble a flat scandalous for slicing on a mandoline. Area thickness to 1/8 prance, and gash beets into flat rounds. Display: I love to stack the slices and julienne them — all but again, I factual fetch the greens simpler to employ after they are in strips — but lower them as you wish. Season beets with half of the lemon juice, and add them to the bowl with cabbage. Area apart.
  3. Originate sesame-anchovy dressing. In a little bowl, quilt hijiki with warm tap water. Permit to bloom for 15 minutes, then drain properly and season with ume vinegar or red wine vinegar. Add miso, tahini, rice vinegar, shiro shoyu, the leisure lemon juice, and the anchovies, and bound to combine. Dressing may maybe furthermore mild comprise a thick, nearly mayonnaise-admire consistency.
  4. Originate the kasha furikake: Pour just oil into a sauté pan, and inform over medium-high heat till it begins to shimmer. Pour kasha into the hot pan, and prance it fleet with a spoon to coat with oil. Permit kasha to fry in the oil, stirring repeatedly, till it has darkened by two shades of brown. Behold closely! The darkening occurs fleet, and it be handiest to err on the side of caution, in any other case the kasha will taste bitter. Drain kasha thru a moderately strainer, and switch to a plate lined by paper towel. Whereas it is hot, season with the seaweed, which can maybe furthermore mild adhere to the kasha. When it has cooled, mix kasha in a little bowl with the toasted sesame seeds and, if the employ of, the shio kombu. Salt to taste.
  5. Originate the salad. Add 3 tablespoons of the sesame-anchovy dressing to the bowl with the cabbage and the beets, and mix properly to combine. Model. Add more dressing or a pinch of salt if mandatory. Transfer the salad to a serving bowl, and sprinkle 4 tablespoons or so of the kasha furikake over the head. (Leftover kasha furikake may maybe furthermore very properly be passed on the table, or saved to employ over white rice.)

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