Crisp green apples, crunchy cabbage and edamame beans get tossed in a light, creamy sesame dressing for a refreshing bowl of goodness.
Serves: 6 - 8
INGREDIENTS
DRESSING
2 tablespoons white miso paste
2 tablespoons rice wine vinegar
2 tablespoons Kewpie mayonnaise
1 tablespoon soy sauce
2 teaspoons white sesame seeds, toasted and roughly ground
2 cloves garlic, crushed
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
SALAD
4 cups finely shredded cabbage
1 small fennel bulb, thinly sliced, fronds reserved
1 small green apple, thinly sliced
1½ cups podded edamame beans, cooked
METHOD
DRESSING: Put all the ingredients in a small food processor (or use a stick blender) and blitz until smooth.
SALAD: Toss the cabbage, fennel, apple and edamame beans together in a large bowl. Toss with enough dressing just to coat, then transfer to a serving bowl. Serve the remaining dressing separately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.