1 to 1.5 pounds Napa cabbage Often half of a large one
2 Large shallots
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 + extra tablespoons Rice wine vinegar For drizzling
3 tablespoons Toasted sesame oil
2 tablespoons Neutral oil
1 teaspoon Granulated sugar
2 tablespoons Mayonnaise
Salt To taste
Freshly ground black pepper To taste
Equipment
Small-to-medium skillet
Sieve
Thick kitchen towel
Directions
Cut the cabbage lengthwise into quarters, leaving the end intact. Lower into a large bowl of cold water. Let sit for 10 minutes or longer. Remove from water, shake off excess water, place on a thick kitchen towel, and pat dry.
Peel and thinly slice shallots. Place in a small-to-medium skillet and barely cover with oil. Turn heat to medium-high and cook until lightly golden brown, then turn off heat and let the residual heat darken them to a medium copper brown. Drain in a sieve and spread on paper towels. Season with salt and transfer to a bowl.
In a medium bowl, whisk miso, garlic, fish sauce, and rice wine vinegar. Whisk in sesame oil, neutral oil, and sugar. Add mayonnaise and whisk to combine. Add sriracha or chili oil to taste and salt if needed.
Cut cabbage quarters into smaller wedges and arrange on a serving plate. Drizzle wedges with rice vinegar if desired. Drizzle dressing over to taste and scatter with radishes, scallions, toasted sesame seeds, and crispy shallots. Serve immediately.