Crispy Young Napa Cabbage Salad with Miso Dressing
A Delicious Side Dish: Young Napa Cabbage Salad with Miso Dressing
I bought a bunch of fresh young napa cabbage (also known as dan baechu) on sale. I decided to use half for a refreshing soup and the other half to make this simple yet flavorful side dish: a miso-dressed young napa cabbage salad. It’s a wonderfully appetizing dish where the slight bitterness of the cabbage and the savory depth of the miso complement each other beautifully.
Ingredients- Young Napa Cabbage (Dan Baechu) 1/2 bunch
- White part of green onion, a small amount
- Salt 1 tsp (for blanching)
Seasoning- Store-bought traditional Miso paste 1.5 Tbsp
- Minced garlic 1 tsp
- Sesame oil 1.5 Tbsp
- Sesame seeds 1 Tbsp (or crushed sesame seeds)
- Store-bought traditional Miso paste 1.5 Tbsp
- Minced garlic 1 tsp
- Sesame oil 1.5 Tbsp
- Sesame seeds 1 Tbsp (or crushed sesame seeds)
Cooking Instructions
Step 1
First, trim the roots of the young napa cabbage. Soak the cabbage in cold running water for about 5 minutes to loosen any dirt or debris. Then, rinse it lightly with clean water. If the cabbage is particularly muddy, it’s a good idea to wash it one more time before blanching. This preparation ensures a cleaner and tastier finished dish.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil. Once the water is boiling, add 1 teaspoon of salt. Adding salt while blanching helps to maintain the vibrant green color of the cabbage and contributes to its crisp texture.
Step 3
Carefully add the prepared young napa cabbage to the boiling water and blanch for just about 40 seconds to 1 minute. Be careful not to overcook, as it can become mushy! Immediately transfer the blanched cabbage to cold water and rinse it by swishing it around two or three times. Rinsing in cold water stops the cooking process from residual heat, preserving its crispness. Squeeze out as much water as possible, then cut the cabbage into bite-sized pieces, about 4-5 cm long.
Step 4
Finely mince the white part of the green onion. The white part adds a lovely fragrant flavor, but use it sparingly so it doesn’t overpower the cabbage.
Step 5
In a mixing bowl, combine the blanched and squeezed young napa cabbage, the minced green onion, and all the seasoning ingredients (miso paste, minced garlic, sesame oil, and sesame seeds). Ensure all ingredients are fresh and ready to blend harmoniously.
Step 6
Now, gently mix everything together with your hands, ensuring the seasoning coats the cabbage evenly. The savory flavor of the miso, the nutty aroma of the sesame oil, and the delightful crunch of the sesame seeds will create a truly delicious young napa cabbage salad. It’s a perfect side dish for any meal, so enjoy!
