Qianlong Cabbage (Qianlong Baicai, 乾隆白菜)
The Mala MarketIngredients
- 1 Napa cabbage
- 3 tablespoons Chinese sesame paste
- 3 tablespoons white sugar
- 2 tablespoons black vinegar (ideally Shanxi vinegar)
- 1 tablespoon sesame oil
- 1 tablespoon dark soy sauce
- 1 pinch kosher salt
- 1 tablespoon water
- 2 tablespoons honey
- 2 teaspoons wasabi paste
- Toasted sesame seeds (black or white)
Instructions
- Cut the cabbage in half at the waist and reserve the bottom half for another use. Discard any wilted outer leaves from the top half, then tear the remaining leaves into shaggy pieces. Wash the leaves in cold water, then dry them thoroughly with a salad spinner or paper towels. Place the leaves in a big salad bowl.
- In a separate bowl, whisk together the sesame paste, sugar, vinegar, sesame oil, dark soy sauce and salt until there are no lumps (it’s OK if it’s a little grainy at this stage). Add the water and whisk again to blend. The mixture should start looking glossy. Finally, add the honey and wasabi paste and whisk until the sauce is smooth, shiny and coats the back of a spoon. Taste and correct the seasoning if needed: The sauce should be well-balanced between sweet, nutty, umami and tangy notes, ending with a mustardy kick. The mouthfeel should be rich and silky.
- Drizzle some of the sauce over the cabbage leaves and use your hands to toss everything so that each leaf is thoroughly coated—the sauce should cling to every little cranial groove of the cabbage leaves; add more as needed. Transfer the salad to a plate, sprinkle it with toasted sesame seeds and enjoy immediately. Leftover sauce can be stored in a sealed container in the fridge. If it looks dry or separated after it has been stored, revive it with a splash of hot water and a good whisk.