Equipment
* optional
Ingredients
Base Vegetables
- 350 g green cabbage, shredded thinly
- 150 g red cabbage, shredded thinly
- 2 scallions, thinly sliced
- 100 g red beet, peeled and julienned
Umami Dressing
- 4 anchovy fillets
- 1 garlic, clove
- 5 g fresh ginger, peeled
- 30 ml soy sauce
- 30 ml rice vinegar
- 15 ml toasted sesame oil
- 60 ml neutral oil
- 5 g sugar
Crunchy Toppings
- 40 g kasha
- 10 g white sesame seeds
- 1 nori sheet, cut into thin strips
Nutrition (per serving)
Method
Prepare the vegetables. Slice the green and red cabbage as thinly as possible (shaved texture is best). Peel and julienne the beet if using. Place all vegetables in a bowl of ice water for 10 minutes to crisp up.
Toast the kasha. In a dry small skillet over medium heat (approx. 175°C/350°F), add the kasha and sesame seeds. Toast, shaking the pan frequently, until fragrant and the seeds are golden. Remove immediately to a cool plate to stop cooking.
Make the dressing. In a blender, combine anchovy fillets, garlic, ginger, soy sauce, rice vinegar, sesame oil, and sugar. Blend on high while slowly streaming in the neutral oil until the mixture emulsifies into a creamy, opaque dressing.
Drain the vegetables thoroughly. Use a salad spinner to remove as much water as possible; excess water will dilute the dressing.
Assemble the salad. Toss the dried cabbage and beets with the dressing until well coated. Transfer to a serving platter. Top generously with the toasted kasha mixture, scallions, and optional nori strips immediately before serving.
Chef's Notes
- The 'kasha' provides a crucial texture contrast. If you cannot find kasha, toasted sunflower seeds or crushed ramen noodles (uncooked) make a decent alternative.
- For the cabbage, a mandoline slicer is highly recommended. The thinner the cabbage, the more surface area it has to hold the rich dressing, transforming it from 'coleslaw' to a delicate salad.
- This dressing is potent. Start by using about 3/4 of it, toss, taste, and add the rest only if needed.
- The beets are optional but highly recommended for their earthy sweetness which balances the salty anchovy punch.
Storage
Refrigerator: 2 days — Store dressing and salad separately. Once dressed, cabbage will soften but remains edible for 24 hours as a slaw.
