Napa Cabbage Wedge with Miso Dressing

If you were to make a multi-part Venn diagram combining my favorite salad things, you could nestle this right in the center. It’s one part wedge salad, the fork and steak knife kind, something I am so into I prepared to all my friend already. And it contains cabbage, and not just cabbage but Napa cabbage, which I think deserves more credit as a salad green. [This can be convenient to know as it often comes in heads large enough to feed a small family for a week.] Napa cabbage is a little leafy, a little crunchy, and yet kind of juicy too and I’ve used it, sliced thin, in everything from this Italian-style salad to a classic Caesar.

Ingredients:

• 1 to 1 1/2 pounds napa cabbage (often half of a large one)
• 2 large shallots
• Neutral oil for frying
• 6 to 8 radishes, diced small
• 2 scallions, thinly sliced
• Toasted sesame seeds

• 2 tablespoons white miso
• 1 medium garlic clove, minced
• 2 teaspoons fish sauce
• 2 tablespoons rice wine vinegar, plus extra to drizzle
• 3 tablespoons toasted sesame oil
• 2 tablespoons neutral oil
• 1 teaspoon granulated sugar
• 2 tablespoons mayonnaise
• Salt and freshly ground black pepper