No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Napa Cabbage Salad with Mirin Dressing

To ensure paper-thin slices of daikon and lotus root, use a mandoline.

  • servings: 6

Ingredients

  • 1 medium daikon radish (about 4 ounces), peeled and thinly sliced lengthwise into 18 pieces
  • 3 scallions, white part only, halved lengthwise, bottoms left intact
  • 2 tablespoons mirin
  • 2 tablespoons rice-wine vinegar
  • 2 tablespoons safflower oil
  • 1/2 teaspoon sesame oil
  • Coarse salt
  • 1 small head napa cabbage (about 12 ounces), cored and finely shredded (about 6 cups)
  • 1 lotus root (about 2 ounces), peeled, rinsed and thinly sliced crosswise into 18 pieces
  • 8 ounces silken tofu, drained and cut into six 2-inch cubes

Directions

  1. Step 1

    Place daikon and scallions in a large bowl filled with ice and water.

  2. Step 2

    Whisk together mirin, vinegar, oils, and a generous pinch of salt.

  3. Step 3

    Place cabbage in a large bowl, and toss with half of the dressing. Divide among plates. Top with 3 slices each daikon and lotus root, a tofu cube, and a fanned-out scallion half. Drizzle with remaining dressing.

Source
Martha Stewart Living, May 2007