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Bon Appétit

Napa Cabbage Wedge With Sesame Ranch

4.3

(4)

Napa Cabbage Wedge With Sesame Ranch recipe
Photograph by Paola + Murray, food styling by Pearl Jones, prop styling by Sophia Pappas

This isn't your classic wedge in shape or substance, but hear us out: A thick round of Napa cabbage is an ideal vessel for the rich miso-tahini dressing that works its way into every layer. As for that tahini, find out why Soom is our favorite brand to use in this recipe—and everywhere else.

What you’ll need

Recipe information

  • Yield

    4 servings

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 (such as Soom)
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)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

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

TagsDinnerSaladEasyNapa CabbageCabbageLeafy GreensVegetableTahiniBaconCured MeatMeatMisoDairy FreeWinterSideBon Appétit

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