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Ingredients

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Charred Napa Cabbage

Slaw Mix

  • Carrots, julienned 50.0 g
  • Cabbage, sliced 50.0 g
  • Fresh Parsley 20.0 g
  • Purple Cabbage, julienned 60.0 g
  • Ice 200.0 ml
  • Sugar 200.0 g
  • Vinegar 200.0 ml

Shichimi Miso Ponzu Dressing

Condiments

  • Macadamia Nuts, roasted 10.0 g
  • Baby Spinach 20.0 g

Preparation

  1. Charred Napa Cabbage

    • Mix all the ingredients together in a mixing bowl and marinate overnight.
    • Vacuum pack the cabbage. Preheat steam oven to 85°C and steam for 30 mins.
    • Pre-heat grill or cast iron griddle.
    • Brush olive oil on napa cabbage.
    • Char the cabbage on both sides till exterior turns crispy.      
  2. Slaw Mix

    • Bring vinegar to boil in a pot. Add in sugar, mix well and fold in ice to cool the mixture down.
    • Once mixture is chilled, pickle the slaw mix for at least 30 mins.
    • Set aside.  
  3. Shichimi Miso Ponzu Dressing

    • In a mixing bowl, mix all the ingredients together.
  4. Condiments

    • Prepare condiments as mentioned.
    • Plate and assemble.
    • Ready to serve.
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