Saturday, May 5, 2012

Napa cabbage salad with miso dressing

Napa cabbage is also referred to as Chinese cabbage. It is a lot more tender and delicate than regular green cabbage. It is also used in Korean cuisine to make kimchi - a fermented spicy side dish.

I like to use napa cabbage in stir fries, since it cooks very quickly and lends a sweet flavor to the dish. It is also great eaten raw in slaw and salads. Here I pair it with some sweet red bell pepper and carrot and top it with a miso dressing.

The miso dressing is really special - it has the perfect balance of sweet, salty, sour and spice. I like to use Tamari soy sauce for dips and dressings instead of soy if I have it, since it has a rich, soft, smooth and balanced taste. Regular soy sauce on the other hand has a sharper taste. Tamari soy sauce is made with only soy beans but soy sauce has wheat in it as well. For a gluten free option, tamari soy sauce is a good alternative.

Napa cabbage salad with miso dressing

3 cups napa cabbage, finely shredded
1 cup red bell pepper, thinly sliced
1 carrot, shredded (I like to use the julienne cutter)
1 teaspoon black sesame seeds for garnish

1 ½ tablespoon organic white miso paste
1 ½ tablespoon hot water
1 ½ tablespoon organic tamari soy sauce
1 ½ tablespoon rice vinegar
1 tablespoon clover honey
1 ¼ teaspoon hot sesame oil
  1. Mix the napa cabbage, red bell pepper and carrots and place them in a serving.
  2. Whisk all the ingredients for the dressing and drizzle over the salad. Garnish with a sprinkling of sesame seeds.

Serves 3 - 4

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