Recipe information
Yield
4 Servings
Ingredients
⅔
cup mayonnaise
2
tablespoon red miso (fermented soybean paste)
2
tablespoon unseasoned rice vinegar
1
tablespoon grated peeled ginger
1
tablespoon sugar
2
tablespoon reduced-sodium soy sauce
1
teaspoon Shaoxing or other rice wine
1
tsp toasted sesame oil
½
head Napa cabbage, thinly sliced (about 6 cups)
1
carrot, peeled, julienned
4
scallions, thinly sliced on a diagonal
¼
cup chopped chives
1
tablespoon black sesame seeds
Nanami togarashi (for serving)
Ingredient Info
Nanami togarashi, a Japanese red-pepper mix, can be found at Japanese markets and in the Asian foods section of some supermarkets.
Need to make a substitution?
Preparation
Instructions
Step 1
Whisk mayonnaise, miso, vinegar, ginger, soy sauce, wine, and oil in a large bowl. Add cabbage, carrots, scallions, and chives and toss to coat.
Step 2
Serve topped with sesame seeds and nanami togarashi.