Japanese Cabbage Salad
She uses Savoy cabbage
Yield: Serves 4
- 1 tablespoon white or yellow miso paste
- 2 tablespoons soy sauce
- Juice and zest of 1 lime
- 2 teaspoons rice wine vinegar (seasoned)
- 1 teaspoon sesame oil
- 1/4 cup safflower oil
- 6 cups thinly shredded green cabbage
- Garnish: toasted sesame seeds
InstructionsIn a large bowl, whisk together miso paste, soy sauce, lime zest and juice, rice wine vinegar, sesame oil, and safflower oil.
Toss cabbage with dressing and serve garnished with sesame seeds.