Saturday, November 20th, 2010
Its' starting to get cold and I've been craving soup. I decided to make a suigyoza soup so I had a lot of cabbage leftover. I wanted a salad that would go with my suigyoza soup so cabbage salad sounded like a good choice. I went with a light goma dressing that goes well with any salad but I think it goes particularly well with cabbage and even daikon salad. My friend likes this dressing so much she insists on drinking it...I don't recommend that but it goes well with salad.
Ingredients for Salad (Servings 2)
150 grams of shredded cabbage and other vegetable such as carrots and kaiware daikon.
1/2 tomato for garnish.
kaiware daikon for garnish (optional)
Ingredients for Dressing (makes about 1/2 cup)
1 tbsp. of toasted sesame seeds (preferably white or golden goma)
3 tbsp. rice vinegar
1.5 tbsp + 1 tsp. sugar
1/8 tsp. kosher salt
1 tsp. soy sauce
pepper to taste
1 tbsp. sesame seed oil
1) Toast the sesame seeds until they puff up and start to crackle in the pan unless you have toasted sesame seeds.
2) Grind them in a mortar and pestle. I like it when there are still goma that haven't been pulverized.
3) Add in the sugar, salt, vinegar, soy sauce and black pepper. Mix well.
4) Incorporate the sesame seed oil after the sugar and salt are dissolved.
5) Shred the cabbage thinly using a mandolin or a sharp knife and julienne the carrots.
6) Add the cabbage and carrots to a mixing bowl and add 2-3 tsp. of the dressing and toss.
7) Serve into bowls and garnish with tomatoes and kaiware daikon (optional)
Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice
Shred the cabbage and julienne the carrots.
Slice the cabbage as thin as possible.
I measured about 150 grams for 2 servings.
Grind the goma first and add the goma dressing ingredients and mix well.
Cabbage salad dressed and ready to eat.