Gapers Block has ceased publication.

Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
 Thank you for your readership and contributions. 

TODAY

Monday, May 27

Gapers Block
Search

Gapers Block on Facebook Gapers Block on Flickr Gapers Block on Twitter The Gapers Block Tumblr


Drive-Thru
« Lemon Ricotta Cookies Is Diet Coke Poking Fun at Grant Achatz? »

Recipe Sat Feb 21 2009

Winter Cabbage Salad with Yuzu

Winter is usually not considered a salad season, but when the radiator's cranking out too much heat and there's too little moisture in the air, a bowl of salad is a welcome thing. And when tender greens and ripe tomatoes are off vacationing in Florida, good old cabbage is always around for us chilly Chicagoans.

This salad takes two winter produce: cabbage and yuzu. Yuzu is a Japanese citrus fruit that I've been obsessed with for the past few years. (I hated their unique aroma when I was a child--children have no taste!) It being a citrus fruit, yuzu's season is winter. Cabbage is around all year, but they survive well into the cold season. Winter cabbage is on the tough side, perhaps more adapted to soups and stews, so in this recipe, the cabbage is blanched. Blanching gives it a slightly different texture to the cabbage from, say, salted-and-squeezed variety, and it's also a good way to incorporate a large amount of veggies into your diet.

If you have a bottle of Japanese soup base ("tsuyu") lying around, by no means use that. As an incorrigibly lazy Japanese cook, I always have one at hand. If you don't, you can make your own dashi (stock), the traditional way, and mix it with soy sauce and sugar or mirin--something along the lines of ten parts dashi, two parts soy sauce and one part sugar or mirin. The following should serve two to three people.

  • 3-4 cups roughly shredded cabbage (about 3/1 inches in width)
  • 2 teaspoons yuzu juice (fresh would be nice, but bottled would do)
  • 1 tablespoon tsuyu (Japanese soup base)
  • 1 tablespoon dashi
  • 1 teaspoon sesame seeds
  • freshly ground black pepper to taste
  1. Blanch the shredded cabbage in boiling water until translucency just creeps in. Don't overcook it; crunchyness is a big part of the charm.
  2. Drain and cool in a bowl.
  3. Mix yuzu juice and Japanese broth base and pour over the cabbage. Refrigerate for
  4. 30 minutes (or until chilled).
  5. Sprinkle with sesame seeds and ground black pepper. Enjoy!

I could eat a whole bowl of rice with just this salad!

 
GB store
GB store

Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

GB store

 

Events


Drive-Thru on Flickr

Join the Drive-Thru Flickr Pool.


About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
Please see our submission guidelines.

Editor: Robyn Nisi, rn@gapersblock.com
Drive-Thru staff inbox: drivethru@gapersblock.com

Archives

 

 Subscribe in a reader.

GB store

GB Store

GB Buttons $1.50

GB T-Shirt $12

I ✶ Chi T-Shirts $15