If you hate mayo, you can try plain yogurt instead. However, you may find that you like to dress without one; it just ends up thinner and more robust in taste. You will probably have more shallots than you need but I can’t do the effort to fry shallots and not have extra next time.
- 1 to 1 1/2 pounds napa cabbage (usually half a large)
- 2 large shallots
- Neutral oil for frying
- 6 to 8 radishes, cut into small pieces
- 2 scallions, finely chopped
- Toasted sesame seeds
- 2 tablespoons of white miso
- 1 medium garlic clove, minced
- 2 tablespoons of fish sauce
- 2 tablespoons of rice wine vinegar, and more to pour
- 3 tablespoons of toasted sesame oil
- 2 tablespoons of neutral oil
- 1 teaspoon granulated sugar
- 2 tablespoons of mayonnaise
- Salt and freshly ground black pepper
The meeting
Dressing up
To wash and peel your cabbage: Cut the cabbage lengthwise into quarters, leaving the end whole. Drain in a large bowl of cold water. Let sit for 10 minutes, but longer is fine too. [I’ve neglected mine for 1 to 2 hours before while preparing other things.] Remove from water, shake vigorously and allow any sand or debris to fall to the bottom of the bowl. Place on a thick kitchen towel and pat dry.
To cook the shallots: Peel and finely chop the shallots. A mandoline is great for this as it ensures the shallots cook evenly, but I cut mine by hand. Place in a small-to-medium skillet and lightly coat with oil. Turn the heat to medium-high and cook the shallots, watching closely, until they are lightly browned, then turn off the heat and let the remaining heat of the oil darken them to a medium copper brown. [The color will change quickly at this point, and I’ve had to toss burnt shallots many, many times when I didn’t watch closely.] If you cut your shallots by hand, you will find that some slices are done quickly; you can use small tongs or a fork to fish them out quickly. Drain in a sieve, reserving the oil for the next time you want to fry the shallots. Spread crispy shallots on two pieces of paper towel and quickly sprinkle with salt, then transfer the shallots to a bowl. If you keep them in the towel for too long, the oil from the towel will soften them, which will be unfortunate.
Make the dress: In a medium bowl, mix the miso, garlic, fish sauce, and two tablespoons of rice wine vinegar to combine and smooth the miso. Brush with sesame oil, a spoon at a time, then neutral oil and sugar. Add the mayo and mix to combine well. Add sriracha or chili oil (I used some from the chili crisp jar) to taste. Add salt, if necessary, but it is unlikely that you will. You can also add more miso, instead of salt.
Mix the salad: Cut the cabbage parts into small pieces and arrange on a serving plate. It’s optional, but I like to soak the cabbage leaves in 1 to 2 tablespoons of rice vinegar before adding the dressing for extra shine. Add the dressing to taste, then spread the wedges with radishes, scallions, toasted sesame seeds, and crispy shallots. Eat it right away.
Do it ahead: Extra washed cabbage, dressing, and shallots will keep in the refrigerator for 4 to 5 days. Keep separate.
