Sesame Miso Dressing

Ingredients:

• 3 tablespoons (30g) sesame seeds 
• 1 garlic clove 
• 1 teaspoon (4g) toasted sesame oil 
• 1 teaspoon (7g) honey 
• 2 tablespoons (28g) rice vinegar
• 2 tablespoons (38g) miso (any kind)
• 1 lemon, zest and (2 tablespoons/30g) juice
• 4 tablespoons (60g) extra virgin olive oil 
• 1 medium head of green cabbage 

Instructions: 

1. In a dry pan, toast sesame seeds on medium heat until a few seeds start to pop and they start to lightly smoke. Immediately, pour the sesame seeds into the mortar to stop the cooking. Moving the pestle in a circular motion, grind the sesame seeds against the mortar until they are mostly broken down and resemble coarse sand. They’ll make a satisfying popping sound. 

2. Take the garlic clove and swipe it a few times against the bottom of the mortar. We want a hint of garlic but nothing overpowering. Add the toasted sesame oil, honey, rice vinegar, and miso. Use a microplane to zest the lemon and squeeze 2 tablespoons of lemon juice into the bowl. Use the pestle to mix and incorporate the miso. While stirring, drizzle in the olive oil. Taste the dressing; it should be nutty, tangy, salty and lightly sweet. Adjust with salt and vinegar as needed. 

3. Shred the cabbage into very fine shavings using a knife or a mandolin (my preferred method). If you want extra crunchy cabbage, soak in ice water for 30-45 min and then spin dry. 

4. To dress the salad, add the cabbage in a large bowl and sprinkle lightly with salt. Add some dressing (less than you think) and toss with your hands. Taste and add more dressing as needed. Create a mountain of crunchy perfectly dressed cabbage and sprinkle with more sesame seeds. 

Yields: 2/3 cup dressing

Time: 10 min

Note: I like to use brown sesame seeds but white ones will work as well. For the miso, use whatever you have in your fridge but usually I use a lighter flavored miso like white miso.