Mission chinese food’s cabbage salad

Explore the delightful flavors of Mission Chinese Food's cabbage salad. Experience a mouthwatering fusion of fresh ingredients and vibrant tastes. Unleash your taste buds with this culinary delight!

Ingredients:

• 1/2 head red cabbage
• 1 medium beet (yellow or candy-striped is nice)
• Juice of 1 lemon, divided
• 1 tablespoon shio kombu or salted kombu, optional
• 1 teaspoon teaspoon dried hijiki seaweed
• 1 teaspoon ume vinegar or red wine vinegar
• 2 tablespoons sweet white miso paste
• 3 tablespoons tahini
• 1 teaspoon unseasoned rice vinegar
• 1 tablespoon shiro shoyu or light soy sauce
• 8 anchovy fillets, coarsely chopped
• 3 tablespoons neutral oil, like canola
• 1/2 cup kasha
• 2 tablespoons aonori seaweed, green seaweed, or finely shredded nori
• 2 tablespoons toasted white sesame seeds

Instructions:

1. Cut cabbage in half, and remove the core. Rather than cutting the cabbage into 1-inch wedges and then into 1-inch pieces as the original recipe suggests, I prefer slicing the cabbage into thin strips for easier eating. Gently toss the cabbage pieces in a bowl, and set aside.
2. Rinse the beet under cold running water, and scrub it with a vegetable brush or paper towel. Trim the top and root of the beet to create a flat base for slicing on a mandoline. Set the mandoline thickness to 1/8 inch, and slice the beets into flat rounds. Instead of stacking and julienning the slices, you can cut them how you like. Season the beets with half of the lemon juice, and add them to the bowl with cabbage. Set aside.
3. Prepare the sesame-anchovy dressing. In a small bowl, soak hijiki in warm tap water for 15 minutes, then drain and season with ume vinegar or red wine vinegar. Add miso, tahini, rice vinegar, shiro shoyu, the remaining lemon juice, and the anchovies, then whisk until well combined. The dressing should have a thick, mayo-like consistency.
4. Create the kasha furikake: Heat neutral oil in a sauté pan over medium-high heat until shimmering. Add kasha to the hot pan, stirring quickly to coat with oil. Fry the kasha in the oil, stirring constantly, until it darkens by two shades of brown. Keep a close eye on it, as it darkens quickly and it's better to be cautious to avoid bitterness. Drain the kasha through a fine strainer, then transfer to a plate lined with paper towel. While still hot, season the kasha with seaweed so it sticks. Once cooled, mix the kasha in a small bowl with toasted sesame seeds and, if using, shio kombu. Season with salt to taste.
5. Assemble the salad. Add 3 tablespoons of the sesame-anchovy dressing to the bowl with cabbage and beets, and mix well. Taste and adjust by adding more dressing or a pinch of salt if needed. Transfer the salad to a serving bowl, and sprinkle around 4 tablespoons of the kasha furikake on top. (Any extra kasha furikake can be served on the side or saved for enjoying over white rice.)

Summary:

• Calories: 1365 kcal
• Fat: 84 g
• Protein: 44 g
• Carbs: 132 g
• Potassium: 2272 mg
• Magnesium: 434 mg