Toasted Sesame and Furikake Cabbage Salad
I recently wrote a piece describing how to get to snowy, paper-thin sliced cabbage with just a knife. And though it goes great with katsu or on a sandwich: this is my absolute go to recipe to make once I've plowed through a whole head. It is my adaptation of a the bari salad from a Japanese restaurant in my neighborhood called Ozakaya.
Ingredients
- 1/4 cup sesame seeds
- 1/4 cup japanese mayo
- 1 1/2 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon tahini
- 4 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1 medium green cabbage, thinly sliced
- 3 to 4 tablespoon furikake, plus more for garnish
Directions
- Add the sesame seeds to a large skillet and set over medium heat. Toast, tossing frequently, until deeply golden brown, about 3 to 4 minutes. Immediately transfer to a blender or food processor and blend until sandy in texture. There should still be some whole seeds present in the mixture.
- In a medium bowl combine the crushed seeds, mayo, rice vinegar, tahini, soy sauce, sesame oil and sugar. Whisk until fully combined, then set aside.
- Add the cabbage to a very large bowl and sprinkle over with your desired amount of furikake and dressing. Toss thoroughly until the cabbage is fully coated, transfer to a platter, top with more furikake and serve.
