I’ve been craving Asian flavors, so here’s what I’d do with my cabbage and green onions. It’s a recipe from Saveur magazine. Sort of a take on old ramen noodle slaw recipes that have been around since maybe the 70s? The directions say to serve immediately and certainly the crushed ramen is crunchy that way, but I secretly like these salads best when they’re a day old and the noodles have softened and absorbed the goodness from the dressing.
Ingredients:
1 large head green cabbage, shredded into 1/4-inch ribbons 6-8 green onions, white and green parts, sliced thin (about 2 cups) 1/4 cup mirin 1/4 cup rice vinegar 2 tablespoons granulated sugar 1/2 tablespoon kosher salt 1/2 teaspoon white pepper 1/4 cup sesame oil 1/4 cup vegetable oil 1/4 cup toasted sesame seeds 1/4 cup black sesame seeds 1 package instant ramen noodles, crushed lightly (save the seasoning packet for another use, or discard)
Preparation:
In a large bowl, combine the cabbage and scallions. In a medium bowl, whisk together mirin, vinegar, sugar, salt, and white pepper. Combine the sesame and vegetable oils in a separate vessel and slowly add into mirin mixture, whisking steadily, until all the oil is added and the dressing has emulsified. Add vinaigrette to the bowl of cabbage and scallions, top with sesame seeds and crushed ramen noodles. Toss to combine and serve immediately.