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If you hate mayo, you can try plain yogurt instead. However, you might find that you like the dressing with neither; it just ends up thinner and more robust in flavor. You’ll probably have more shallots than you need but I cannot bring myself to make the effort to fry shallots and not have extras for next time.
- 1 to 1 1/2 pounds napa cabbage (often half of a large one)
- 2 large shallots
- Neutral oil for frying
- 6 to 8 radishes, diced small
- 2 scallions, thinly sliced
- Toasted sesame seeds
- 2 tablespoons white miso
- 1 medium garlic clove, minced
- 2 teaspoons fish sauce
- 2 tablespoons rice wine vinegar, plus extra to drizzle
- 3 tablespoons toasted sesame oil
- 2 tablespoons neutral oil
- 1 teaspoon granulated sugar
- 2 tablespoons mayonnaise
- Salt and freshly ground black pepper
Assembly
Dressing
To wash and crisp your cabbage: Cut the cabbage lengthwise into quarters, leaving the end intact. Lower into a large bowl of cold water. Let sit for 10 minutes, but longer is fine too. [I’ve neglected mine for 1 to 2 hours before while preparing other things.] Remove from water, shaking off excess and letting any sand or debris fall to the bottom of the bowl. Place on a thick kitchen towel and pat dry.
To crisp shallots: Peel and thinly slice shallots. A mandoline is ideal for this as it ensures shallots cook evenly, but I sliced mine by hand. Place in a small-to-medium skillet and barely cover with oil. Turn heat to medium-high and cook shallots, watching carefully, until they’re just lightly golden brown, then turn the heat off and let the residual heat of the oil take them a shade darker, to a medium copper brown. [The color will change quickly at this point, and I’ve had to toss burnt shallots many, many times when I didn’t watch closely.] If you’ve sliced your shallots by hand, you’ll find that some pieces are done sooner; you can use thin tongs or a fork to fish them out sooner. Drain in a sieve, reserving the oil for the next time you want to fry shallots. Spread crispy shallots on two layers of paper towel and season immediately with salt, then transfer shallots to a bowl. If you keep them on the towel too long, the oil on the towel will soften them, which will be sad.
Make the dressing: In a medium bowl, whisk miso, garlic, fish sauce, and 2 tablespoons rice wine vinegar to combine and smooth out miso. Whisk in sesame oil, a tablespoon at a time, then neutral oil and sugar. Add mayo and whisk to smoothly combine. Add sriracha or chili oil (I used some from a jar of chili crisp) to taste. Add salt, if needed, but it is unlikely you will. You could also add a bit more miso, instead of salt.
Assemble salad: Cut cabbage quarters into smaller wedges and arrange on a serving plate. It’s not mandatory, but I like to drizzle the cabbage wedges with 1 to 2 teaspoons rice vinegar before adding the dressing for extra brightness. Drizzle dressing over to taste, then scatter the wedges with radishes, scallions, toasted sesame seeds, and crispy shallots. Eat right away.
Do ahead: Extra washed cabbage, dressing, and shallots keep in the fridge for 4 to 5 days. Store separately.