AT A GLANCE
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.
|01||For 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.|
|02||Blanch 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.