-
1
Stir together the shallots, splash of olive oil and big pinch of salt In a large skillet over medium heat.
-
2
Stir every few minutes, you want the shallots to slowly brown over about 15 minutes.
-
3
Let them get dark, dark brown (but not burn).
-
4
if needed turn down the heat.
-
5
Remove them from the skillet and onto a paper towel to cool in a single layer.
-
6
they should crisp up a bit.
-
7
Make the dressing by whisking the miso, mustard, and brown sugar together.
-
8
Now whisk in the rice vinegar and keep whisking until it's smooth.
-
9
Gradually whisk in the olive oil, and then the sesame oil.
-
10
Two pinches of fine grain salt.
-
11
Taste and make any adjustments if needed.
-
12
Cut the cabbage into two quarters and cut out the core.
-
13
Using a knife shred each quarter into whisper thin slices.
-
14
The key here is bite-sized and thin.
-
15
If any pieces look like they might be awkwardly long, cut those in half.
-
16
Gently toss the cabbage, shallots, almonds, red onion, chives and tofu in a large mixing/salad bowl.
-
17
Add a generous drizzle of the miso dressing and toss again - until the dressing is evenly distributed.
-
18
Add more a bit at a time if needed, until the salad is dressed to your liking.
-
19
Serves 3 - 4 as a main dish, 6 - 8 as a side.
