New Loves

Our CSA delivers cabbage to us regularly. Sometimes, I think, too regularly. I've roasted it, toasted it, stir-fried it; you name it, I've done it. So this time, when the large head of white cabbage arrived, I looked for something different to do with it. I am happy to announce that I found, and loved, this recipe. It's new for me, probably not for you. (There are many versions of this cabbage salad around, but this one came from Katherine Martinelli. She has a beautiful website here.)

¼ cup soy sauce
¼ cup mirin (sub white wine vinegar)
2 tablespoons water
1 teaspoon sesame oil
1 tablespoon brown sugar
1 tablespoon olive oil
½ large white cabbage, shredded
1 carrot, grated
1 zucchini, sliced very thin
½ bell pepper, cut into matchsticks
1 cup sliced scallions
¼ cup almond slivers, toasted
2 ounces (60g) quick cooking Asian egg or ramen noodles, broken up
1 tablespoon sesame seeds, toasted

1. Put the soy sauce, mirin, water, sesame oil, and brown sugar in a small pot over low heat. Heat, stirring, just until the sugar has fully dissolved. Whisk in the olive oil and set aside to cool.
2. Put the cabbage, carrot, zucchini, pepper, scallions, almond slivers, and uncooked noodles in a salad bowl. Pour half of the dressing over and toss vigorously until every piece of vegetable is coated. Add more dressing until the salad is well dressed. The remaining dressing will keep in a sealed container in the fridge for at least 1 week.
3. Garnish with the sesame seeds and serve (salad can be made up to a few hours ahead and refrigerated; simply omit the noodles and toss in just before serving.)