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Napa Cabbage Salad with Mirin Dressing

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

  • Servings: 6
Napa Cabbage Salad with Mirin Dressing

Source: Martha Stewart Living, May 2007


  • 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


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

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

  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.


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