Asian cabbage salad

something to make when you don't want to do too much work, but still want a scrumptious "Asian" salad.

asian cabbage salad
serves 12
 
1/2 head of cabbage, sliced thinly
3 green onions, sliced on bias
1/4 cup chow mein noodles
1/4 cup sliced almonds

For sesame miso vinaigrette
(makes 1 cup)

1 tbsp sesame seeds
2 tbsp white miso
2 tbsp toasted sesame oil
1/2 cup rice vinegar, preferably seasoned
6 tbsp (1/4 cup + 1/8 cup) neutral vegetable oil (like canola)
2-3 tsp honey
dash of soy sauce

Sprinkle the sesame seeds into a small skillet over medium heat. Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.

Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth. Add the vinegar, vegetable oil, sesame seeds, honey and soy sauce. Close lid tightly and vigorously shake to emulsify the dressing. Store it in the refrigerator for up to 2 weeks.

Toss the cabbage with 1/4-1/2 cup of the dressing until evenly coated. Sprinkle green onions, chow mein noodles and sliced almonds on top. (No need to mix, as you serve the salad, the smaller pieces will naturally get mixed in; otherwise they all end up on the bottom.)