Vegetarian, Gluten free
Cabbage isn’t usually a glamorous vegetable but shaved thinly it makes an elegant base for salads. It’s also a nutrient packed, near perfect food and when eaten raw detoxifies the stomach and aids digestion.
You’ll need a sharp chef’s knife (or mandolin), a big chopping board and a little patience to get the cabbage sliced as finely as it needs to be for this recipe. You can chop everything in advance but add the dressing at the latest possible moment to keep everything crunchy and crisp. Add some pan-fried tofu or a boiled egg to make a light meal or serve as part of a Japanese banquet.
Ingredients (serves 4 as a side)
¼ (3oo g) Savoy cabbage or green cabbage, core removed and finely shaved
1 small daikon, julienned
1 carrot, julienned
3 shallots, sliced finely on an angle
½ bunch coriander, leaves picked and stems finely chopped
2 Tbsp black sesame seeds, toasted
for the dressing
3 Tbsp shiro (white) miso
1 Tbsp unhulled tahini
1 Tbsp brown rice vinegar
1 tsp thin honey
1 tsp toasted sesame oil
½ tsp tamari
½ tsp sea salt
¼ tsp ground white pepper
1. Combine cabbage, daikon and carrot in a large mixing bowl with most of the shallots, coriander and sesame seeds.
2. Whisk the remaining ingredients with 2 Tbsp water until smooth. Pour over the salad and toss gently. Taste and season- you may need to add a little salt. Serve on a platter garnished with reserved shallots, coriander and sesame seeds.