This slaw would make an ideal match for barbecued calamari or a thinly sliced rare-cooked wagyu steak. Chinese cabbage has a more delicate leaf than other cabbages and should be dressed just before serving, but you can have everything else ready to go beforehand.
- 200 gm podded edamame
- 1 kg Chinese cabbage (about ¾ small head), thinly sliced
- 6 spring onions, thinly sliced
- 3 tsp sushi vinegar (see note)
- 1 tsp finely grated ginger
- 1 tbsp toasted sesame seeds
- To garnish: baby shiso leaves
- 60 ml yuzu juice (see note)
- 3 egg yolks
- 300 ml olive oil
- 1For yuzu mayonnaise, blend yuzu juice and egg yolks in a food processor then, with the motor running, gradually add oil in a thin steady stream until it’s all incorporated and a thick mayonnaise forms. Season to taste and set aside.
- 2Blanch edamame (1 minute) and refresh under cold running water. Combine cabbage in a bowl with spring onion, vinegar, ginger and a large pinch of sea salt flakes, add mayonnaise and toss to coat, then transfer to a serving dish and top with edamame, sesame seeds and shiso leaves and serve.
Note Sushi vinegar and yuzu juice are available from Japanese grocers and Asian supermarkets. If yuzu is unavailable, substitute a mixture of two parts lemon juice to one part orange juice.