Savory Napa Cabbage Salad with Miso and Perilla Seeds
A Delightful Spring Dish: Crispy Napa Cabbage Salad with Miso and Perilla Seeds
Hello everyone! This is Egeupsik, bringing you delicious recipes. Today, we’re making a wonderful salad using fresh napa cabbage. It’s packed with the nutty flavor of miso and perilla seeds, making it both savory and delightful. Perfect for a light and healthy meal! Let’s get cooking!
Ingredients (for 60 servings)
- 2kg Napa cabbage
- 100g Miso paste
- 100ml Perilla oil
- 200g Ground perilla seeds
- 1 Green onion
Cooking Instructions
Step 1
First, trim the tough base of the napa cabbage. Gently separate the leaves and wash them thoroughly under running water to remove any dirt. Shake off excess water.
Step 2
Bring a large pot of water to a rolling boil. Carefully add the prepared napa cabbage and blanch it just until the leaves wilt slightly, about 1-2 minutes. Be careful not to overcook, as you want to retain its crispness. Immediately transfer the blanched cabbage to an ice bath or rinse under cold water to stop the cooking process and preserve its crunchy texture. Drain well.
Step 3
Cut the drained cabbage into bite-sized pieces (about 3-4 cm). In a large bowl, combine the cut cabbage with miso paste, perilla oil, and ground perilla seeds. Finely chop the green onion and add it as well. Gently mix everything together with your hands, ensuring all the ingredients are evenly coated with the seasoning. Massage the ingredients lightly to help the flavors meld.
Step 4
Your delicious Napa Cabbage Salad with Miso and Perilla Seeds is ready! Enjoy the delightful combination of crisp texture and rich, nutty flavors. This dish is perfect on its own or as a wonderful accompaniment to a bowl of steamed rice.
