MISSION CHINESE FOOD'S CABBAGE SALAD
Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu. The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least. Nor does it owe anything to Caesar save for a tin of anchovies. It is instead a Japanese ode to umami, the mysterious fifth flavor beyond sweet and salty, bitter and sour. Miso, tahini, soy sauce and dried seaweed provide a riot of flavors, and fried kasha and the raw vegetables provide copious crunch. Serve the dish alongside simple grilled chicken or pork, with a bowl of white rice. These don't even have to be all that good. You could serve this recipe alongside a teriyaki-glazed laptop case and receive plaudits for the meal. Don't have one of the ingredients? Omit! ''If you don't have it, leave it out,'' Bowien said in an interview. ''It still works.''
Provided by Sam Sifton
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Cut cabbage in half, and remove core. Cut into 1-inch wedges and then into 1-inch pieces. Toss these lightly in a bowl, and set aside.
- Under running cold water, scrub beet with a vegetable brush or paper towel. Trim the beet top and beet root to provide a flat base for slicing on a mandoline. Set thickness to 1/8 inch, and slice beets into flat rounds. Season beets with half the lemon juice, and add them to the bowl with cabbage. Set aside.
- Make sesame-anchovy dressing. In a small bowl, cover hijiki with warm tap water. Allow to bloom for 15 minutes, then drain well, and season with ume vinegar or red-wine vinegar. Add miso, tahini, rice vinegar, shiro shoyu, the remaining lemon juice and the anchovies, and whisk to combine. Dressing should have a thick, almost mayonnaise-like consistency.
- Make the kasha furikake. Pour neutral oil into a sauté pan, and place over medium-high heat until it begins to shimmer. Pour kasha into the hot pan, and stir it quickly with a spoon to coat with oil. Allow kasha to fry in the oil, stirring constantly, until it has darkened by two shades of brown. Drain kasha through a fine strainer, and transfer to a plate covered by paper towel. While it is hot, season with the seaweed, which should adhere to the kasha. When it has cooled, mix kasha in a small bowl with the toasted sesame seeds and, if using, the shio kombu. Salt to taste.
- Make the salad. Add 3 tablespoons of the sesame-anchovy dressing to the bowl with the cabbage and the beets, and mix well to combine. Add more dressing if necessary. Transfer the salad to a serving bowl, and sprinkle 4 tablespoons or so of the kasha furikake over the top. (Leftover kasha furikake may be passed at the table, or saved to eat over white rice.)
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Aaron Pillow
[email protected]This salad is a great way to add more color to your plate.
shoghi emere
[email protected]I'm not a huge fan of cabbage, but this salad changed my mind. It's so delicious!
Efe Leo
[email protected]This salad is a great way to use up leftover chicken or tofu.
Birungi Diana
[email protected]I love how easy this salad is to make. It's a great weeknight meal.
Khanya Lekopa
[email protected]This salad is a great make-ahead dish. It's even better the next day.
Jay Siddle
[email protected]I've made this salad several times now and it's always a hit. It's a great way to add more vegetables to my diet.
Top Man
[email protected]This salad is so refreshing and light. It's the perfect summer dish.
Fatima Akkad
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved it!
NightShade Madness
[email protected]I love the combination of sweet and sour in this salad. It's the perfect balance of flavors.
Micheal Ramos
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very low in calories and fat.
Tshering Phuntsho
[email protected]I added some shredded carrots and cucumber to the salad for extra crunch and color.
bkkar khan
[email protected]I made this salad exactly as the recipe said and it was perfect. I will definitely be making it again.
ROB FULLER
[email protected]This salad is a great way to use up leftover cabbage. It's also a very healthy and affordable dish.
Boyzin Mvuzo
[email protected]I'm not usually a fan of cabbage salads, but this one is a game-changer. The dressing is incredible and the cabbage is so fresh and crisp.
Diana Valenzuela
[email protected]This salad was so easy to make and it was a huge hit at my dinner party!
caleb james
[email protected]This cabbage salad is a delightful blend of flavors and textures. The cabbage is crisp and refreshing, while the dressing is tangy and slightly sweet. The addition of peanuts and sesame seeds adds a nice crunch and nutty flavor.