Equipment
* optional
Ingredients
Base Vegetables
- 350 g green cabbage, shredded thinly
- 150 g red cabbage, shredded thinly
- 2 scallions, thinly sliced
- 100 g red beet, peeled and julienned
Umami Dressing
- 4 anchovy fillets
- 1 garlic, clove
- 5 g fresh ginger, peeled
- 30 ml soy sauce
- 30 ml rice vinegar
- 15 ml toasted sesame oil
- 60 ml neutral oil
- 5 g sugar
Crunchy Toppings
- 40 g kasha
- 10 g white sesame seeds
- 1 nori sheet, cut into thin strips
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 290 kcal
- Protein
- 5 g
- Carbohydrates
- 26 g
- Fat
- 21 g
- Fiber
- 6 g
- Sugar
- 10 g
- Sodium
- 472 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 0 mg
- Potassium
- 457 mg
- Calcium
- 112 mg
- Iron
- 2.0 mg
- Magnesium
- 59 mg
- Phosphorus
- 98 mg
- Zinc
- 0.8 mg
- Vitamin A
- 33 mcg
- Vitamin C
- 63 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 140 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.12 mg
- Niacin
- 1.1 mg
- Folate
- 86 mcg
- Water
- 156 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the vegetables. Slice the green and red cabbage as thinly as possible (shaved texture is best). Peel and julienne the beet if using. Place all vegetables in a bowl of ice water for 10 minutes to crisp up.
Toast the kasha. In a dry small skillet over medium heat (approx. 175°C/350°F), add the kasha and sesame seeds. Toast, shaking the pan frequently, until fragrant and the seeds are golden. Remove immediately to a cool plate to stop cooking.
Make the dressing. In a blender, combine anchovy fillets, garlic, ginger, soy sauce, rice vinegar, sesame oil, and sugar. Blend on high while slowly streaming in the neutral oil until the mixture emulsifies into a creamy, opaque dressing.
Drain the vegetables thoroughly. Use a salad spinner to remove as much water as possible; excess water will dilute the dressing.
Assemble the salad. Toss the dried cabbage and beets with the dressing until well coated. Transfer to a serving platter. Top generously with the toasted kasha mixture, scallions, and optional nori strips immediately before serving.
Chef's Notes
- The 'kasha' provides a crucial texture contrast. If you cannot find kasha, toasted sunflower seeds or crushed ramen noodles (uncooked) make a decent alternative.
- For the cabbage, a mandoline slicer is highly recommended. The thinner the cabbage, the more surface area it has to hold the rich dressing, transforming it from 'coleslaw' to a delicate salad.
- This dressing is potent. Start by using about 3/4 of it, toss, taste, and add the rest only if needed.
- The beets are optional but highly recommended for their earthy sweetness which balances the salty anchovy punch.
Storage
Refrigerator: 2 days — Store dressing and salad separately. Once dressed, cabbage will soften but remains edible for 24 hours as a slaw.
Troubleshooting
Salad tastes watery
Cause: Cabbage was not dried thoroughly after the ice bath
Fix: Add a pinch of salt and a splash of extra soy sauce to compensate
Prevention: Use a salad spinner or pat dry aggressively with clean towels
Dressing separates
Cause: Oil was added too quickly
Fix: Add a teaspoon of warm water or mustard and whisk vigorously to re-emulsify
Prevention: Stream oil in very slowly while blending
Cultural Context
This recipe draws inspiration from 'Wafu' (Japanese-style) salads found in Yoshoku cuisine, where Western vegetables like cabbage are paired with soy-based vinaigrettes. The addition of buckwheat (soba) pays homage to a staple crop of rural Japan, though roasting the groats into 'kasha' leans into Eastern European influences often found in Hokkaido cuisine.
