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Japanese Shredded Cabbage

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"I can't say enough good things about cabbage, an often overlooked veggie. It's inexpensive and a versatile chameleon that pairs beautifully with all types of ethnic dishes. Shredded and dressed with a lime-soy-sesame oil dressing, it's a great simple salad. Serve with Pork Tonkatsu and Cold Soba Noodles with Dipping Sauce as part of a Japanese-style dinner. It's also a great accompaniment to fish."

List of Ingredients

◦ 1 tablespoon white or yellow miso paste
◦ 2 tablespoons soy sauce
◦ Grated zest and juice of 1 lime
◦ 2 teaspoons rice wine vinegar
◦ 1 teaspoon Asian sesame oil
◦ ¼ cup safflower oil
◦ ½ small green cabbage, such as napa or savoy, cored, quartered, and thinly shredded (6 cups)
◦ Toasted sesame seeds, for garnish


Recipe

Whisk together the miso paste, soy sauce, lime zest and juice, rice wine vinegar, sesame oil, and safflower oil in a large bowl.

Toss the cabbage with the dressing and serve, garnished with sesame seeds.

Serves 4