chinese cabbage salad

Chinese cabbage(hakusai)is a queen of the winter vegetable in Japan. Surprisingly I have never eaten raw chinese cabbage until this winter. I have never tried or never thought about hakusai salad. So this winter I ate a lot of raw chinese cabbage with variety of dressing and enjoyed it's crunchiness and sweetness.

I would like to post chinese cabbage salad with two different type of dressing.







salad 1

chinese cabbage, cut into 1/4 inch wide
carrot, julienned
Bryanna's tofu "feta",crumbled(Vegan Feast Kitchen: Bryanna Clark)
toasted sesame seeds
hot sesame oil


dressing
1/4 cup brown rice vinegar
2 teaspoons salt
1 teaspoon agave nectar
combine all dressing ingredients in a small bowl.

Place chinese cabbage, carrot, tofu "feta", in a bowl. Add 1-2 teaspoons or more to taste, dressing over the salad, sprinkle hot sesame oil and sesame seeds, and toss gently.






salad 2
chinese cabbage,cut into 1/4inch wide
carrot, julienned
scallion, finely chopped

sesame sauce
5 table spoons toasted sesame seeds
1 table spoon miso
3 table spoons brown rice vinegar
1 tablespoon agave nectar

Place sesame seeds into suribach (earthenwear mortar) and grind with surikogi(wooden pestle)very well until sesame seeds release the oil. Add miso, vinegar, and agave nectar mix well to make a creamy sauce.

Place chinese cabbage and carrot in a bowl. Add 1-2 table spoons, or more to taste, sesame sauce and toss gently, sprinkle chopped scallion.