Napa Cabbage Wedge With Sesame Ranch

napa cabbage salad dinner easy weeknight tahini side winter

Chris Morocco

4 servings

Source

Ingredients

6 oz. bacon slices

⅓ cup extra-virgin olive oil

3 Tbsp. unseasoned rice vinegar

2 Tbsp. white or yellow miso

1 Tbsp. tahini

1 tsp. onion powder

1 tsp. soy sauce

½ tsp. toasted sesame oil

Kosher salt, freshly ground pepper

1 small head of Napa cabbage

Thinly sliced chives, mild red pepper flakes (such as Urfa biber or Aleppo-style; optional), and toasted sesame seeds (for serving)

Method

Cook bacon in a single layer in a large skillet over medium heat, turning occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels and let cool.

Meanwhile, purée olive oil, vinegar, miso, tahini, onion powder, soy sauce, sesame oil, and 2 Tbsp. water in a blender until smooth; season with salt and pepper.

Trim top and bottom from cabbage and slice center portion into 1½"-thick rounds. Spoon 1–2 Tbsp. dressing onto each plate and top each with a cabbage round. Season cabbage lightly with salt. Drizzle 1–2 Tbsp. dressing over each and work it into the layers with the spoon. Drizzle any remaining dressing over.

Tear bacon into large pieces and scatter over cabbage. Top with chives, mild red pepper flakes, and sesame seeds as desired.