Japanese Cabbage Salad

Hot and sticky summer is here. I usually keep Japanese pickled veggies in my fridge all year, but this time of year, in addition to the pickles, there are usually several containers of salads – American, potato, pasta, layered, congealed, vegetable and of course, always a Japanese salad. This cabbage salad is a favorite and super easy. the miso adds a tasty variation on the flavor and is good for you too! This salad sounds a lot like cole slaw and indeed, some shredded carrots are good added to this for color, flavor, and nutrition.  Of course, you can make a smaller version.  It keeps well and I like it better the second day.  This was given to me by a friend in my past and is from the Hakone area.  Good with meats, as part of an all salad meal, or I like as a lunch with steamed rice.  NOTE:  I use chopsticks to toss and mix food items to keep vegetables from bruising.

There was a yakinuku (grilled meats) restaurant near where I was staying at the time in Japan.  I ate there with regularity.  With great courtesy, this recipe was shared with me by one of the chefs shortly before I returned to the US.    I think he was charmed by my Southern American accent!

どうぞめしあがれ (douzo meshiagare  y’all!)  Eat well said by the cook to the eaters…

Cabbage Salad
1 tbs. white or yellow miso paste
2 tbs. soy sauce
Juice and zest of 1 lime
2 tesp. Rice wine vinegar
1 tsp. sesame oil
1/2 c. safflower or other neutral vegetable oil
6 cups thinly sliced green cabbage
3 thinly sliced green onions
Toasted sesame seeds

In large non-reactive bowl, whisk together miso paste, soy sauce, lime zest and juice, rice wine vinegar, sesame oil and vegetable oil. Toss cabbage in ingredients and let chill for about 1 hours, tossing several times. Garnish with sesame seeds when serving.  OPTIONAL:  Can add thinly sliced fresh snow peas, red cabbage, shredded carrots

cabbage salad 2

 

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