Napa Cabbage Wedge with Miso Dressing

Napa Cabbage is crunchy, a bit juicy and positively addictive in this spin on a classic wedge salad.

Serves 4
Recipe adapted from www.smittenkitchen.com

Ingredients

• 1 to 1½ pounds napa cabbage
• 2 large shallots
• Avocado oil for frying
• 6-8 radishes, diced small
• 2 scallions, thinly sliced
• Toasted sesame seeds

Dressing

• 2 Tablespoons white miso
• 1 medium garlic clove, minced or 1 rehydrated Maranatha Farm Garlic Coin
• 2 teaspoons fish sauce (or substitute 2 teaspoons tamari)
• 2 Tablespoons rice wine vinegar, plus extra to drizzle
• 2 Tablespoons toasted sesame oil
• 2 Tablespoons extra virgin olive oil
• 1 teaspoon honey
• 2 Tablespoons mayonnaise
• Sriracha or chili oil, to taste
• Salt and freshly ground black pepper

Method

1. To wash and crisp your cabbage: Cut the cabbage lengthwise into quarters, leaving the end intact. Lower into a large bowl of cold water. Let sit for 10 minutes. Remove from water, shaking off excess and letting any sand or debris fall to the bottom of the bowl. Place on a thick kitchen towel and pat dry.
2. To crisp shallots: Peel and thinly slice shallots. Place in a small to medium skillet and barely cover with oil. Turn heat to medium-high and cook shallots, watching carefully, until they’re just lightly golden brown, then turn the heat off and let the residual heat of the oil take them a shade darker, to a medium copper brown. Drain in a sieve, reserving the oil for the next time you want to fry shallots. Spread crispy shallots on two layers of paper towel and season immediately with salt, then transfer shallots to a bowl.
3. Make the dressing: In a medium bowl, whisk miso, garlic, fish sauce (or tamari), and 2 tablespoons rice wine vinegar to combine and smooth out miso. Whisk in sesame oil, a tablespoon at a time, then olive oil and honey. Add mayo and whisk to smoothly combine. Add sriracha or chili oil to taste.
4. Assemble salad: Cut cabbage quarters into smaller wedges and arrange on a serving plate. Drizzle the cabbage wedges with 1 to 2 teaspoons rice vinegar before adding the dressing for extra brightness. Drizzle dressing over to taste, then scatter the wedges with radishes, scallions, toasted sesame seeds, and crispy shallots. Serve immediately.