Napa Cabbage Salad With Mirin Dressing

• 1 medium daikon radish, about 4 oz. peeled and thinly sliced lengthtwise into 18 pieces
• 3 scallions, white part only, halved lenghtwise, bottom left intact
• 3 tablespoons mirin
• 2 tablespoons rice wine vinegar
• 2 tablespoons saffower oil
• 1/4 teaspoon sesame oil
• coarse salt
• 1 small head napa cabbage, cored and finely shredded, about 6 cups
• 1 fresh lotus root, rinsed, and thinly sliced crosswise into about 18 pieces
• 8 ounces silken tofu, drained and cut into six 2-inch cubes

1. Place daikon and scallions in a large bowl filled with ice and water.
2. Whisk together mirin, vinegar, oils, and a generous pinch of salt.
3. Place cabbage in a large bowl, and toss with half of the dressing. Divide among 6 plates. Top with 3 slices each daikon and lotus root, a tofu cube, and a fanned out scallion half.
4. Drizzle the remaining dressing.

daikon radish, scallions, mirin, rice wine vinegar, saffower oil, sesame oil, salt, cabbage, lotus root, silken

Taken from www.food.com/recipe/napa-cabbage-salad-with-mirin-dressing-372161 (may not work)