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Cabbage Salad with Tahini and Miso

Servings: 6

Ingredients

  • 3 Tbls rice vinegar
  • 2 Tbls toasted sesame oil
  • 2 Tbls reduced-sodium soy sauce divided
  • 1 tsp finely grated fresh ginger
  • 1/2 tsp light brown sugar
  • 1/2 c well-stirred tahini
  • 1/4 c ice water plus more as needed
  • 1 1/2 Tbls shiro (white) miso
  • 4 tsp fresh lime juice from 1 lime
  • One 2-lb head Napa cabbage halved lengthwise, cored, finely shredded
  • 1 bunch scallions thinly sliced
  • 1/4 c toasted sliced almond plus 1 Tbls for garnish
  • 3 Tbls toasted sesame seeds plus 1 tsp for garnish

Instructions

  • In a large bowl, whisk together vinegar, sesame oil, 1 Tbls soy sauce, ginger and sugar, until the sugar dissolves.
  • In small bowl, whisk together the tahini, ice water, miso, lime juice and remaining 1 Tbls soy sauce until the mixture is thick and creamy. Add additional water, 1 Tbls at a time, as needed, until you have a spreadable sauce.
  • Add cabbage, scallions, 1/4 c almonds, and 3 Tbls sesame seeds to the large bowl with the vinaigrette and toss to coat.
  • Dollup the tahini-miso sauce onto a large platter and use the back of the spoon to spread it out towards the edges, leaving a well in the center. Place the salad in a pile on top of the well and over some of the sauce, leaving a 1-inch border around the edges. Sprinkle with the remaining 1 Tbls almonds and 1 tsp sesame seeds, and serve immediately.