Cabbage and Sprout Salad with Sesame-Wasabi Dressing
Wasabi gives a lively bite to this colorful salad. Either snow pea or sunflower sprouts (both available at well-stocked supermarkets) are equally good in this.
4 cups shredded napa cabbage (about 1 small head)
2 cups snow pea sprouts or sunflower sprouts
2 red radishes, halved and thinly sliced (¼ cup)
2 medium-size oranges
¼ cup sesame seeds
Ingredient Set Name:
¼ cup rice wine vinegar
2 Tbs. mirin (sweet rice wine)
1 Tbs. Japanese soy sauce
1 Tbs. dark sesame oil
1 tsp. wasabi powder (or to taste)
¼ tsp. salt
- Combine cabbage, sprouts and radishes in large bowl. Remove peel and all white pith from oranges with sharp paring knife. Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces, and add to bowl.
- To make Sesame-Wasabi Dressing: Whisk all ingredients in bowl; pour over salad, and mix to wilt sprouts. Let stand 10 minutes, tossing occasionally.
- Meanwhile, toast sesame seeds in dry skillet over medium heat about 3 minutes, or until golden and fragrant. Sprinkle sesame seeds over salad; serve.