I made teriyaki hamburgers and I wanted a vegetable side. It was too late to make pickles, so I decided on a salad. Using what I had on hand I came up with this.
Karl’s Cabbage Salad with Miso Dressing
½ tsp. Kosher salt
½ cup edamame, frozen and shelled
1 Tbs. white miso paste
2 Tbs. Mirin
2 Tbs. rice vinegar, unseasoned
2 Tbs. brown sugar
1 Tbs. fresh finger, grated
1 tsp. corn starch, mixed with 1 Tbs. saki
2 cups Napa cabbage, sliced into 1 inch pieces
2 green onions, sliced on steep bias
1 small avocado, peeled and sliced into wedges
1. Bring a small pot of water to a boil and add the salt.
2. Add the edamame and boil them for 4-5 minutes.
3. Drain and shock the edamame in cold water and set them aside.
Tip: This prevents the beans from over cooking.
4. Add the first five ingredients of the dressing to a small pot.
Tip: It can be the same pot you used for the edamame.
5. Bring the dressing to a simmer and add enough of the corn starch mixture to thicken it.
6. Place the dressing into the refrigerator to cool the dressing.
7. Place the cabbage into individual bowls and top it with the edamame and green onions.
8. Arrange the avocado over the salad and dress with the miso dressing.
9. Serve immediately.
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