Block Party Salad

This salad gets it name from my family. When I make the salad the volume is so large that it could feed a block party, hence the name. This salad is loaded with crunchy Nappa cabbage, julienned vegetables and shiitakes mushrooms.

1 large head of Nappa cabbage, sliced

1 large European cucumber, julienned

2 bell peppers, julienned

2 large carrots, peeled and julienned

1 cupsfresh cilantro, chopped

4 green onions, sliced thinly

10 shiitake mushrooms, sliced thinly

Miso vinaigrette:

1 teaspoon shallot, finely minced

1 teaspoon ginger, finely grated

1 teaspoon garlic, finely grated

1 tablespoon rice vinegar

1/2 tablespoon miso paste

1 tablespoon soy sauce

1 tablespoon sesame oil

3/4 cup avocado oil

1. Combine cabbage, cucumber, bell peppers and carrots. Toss with salt to allow the cabbage to wilt. Allow to sit for at least 20 minutes.

2. Combine all ingredients for the miso vinaigrette.

3. In a sauté pan, heat avocado oil until it begins to shimmer. Add sliced mushrooms and cook until seared on each side.

4. Add to the salad.

5. Toss salad with miso vinaigrette

6. Allow to sit for at least 30 minutes in the fridge to allow cabbage to wilt and flavor too marinate. However, don’t allow it to marinate for too long, like the next day as the salad will become too soggy.

7. Garnish with green onions and cilantro. Enjoy on a hot summer day.