A pretty quick and extremely tasty salad; a house original.
1 Napa cabbage, sliced very thinly - omit the thickest parts at the bottom.
2 small carrots, grated roughly
1 large radish (or daikon, etc.), grated roughly
2 Tablespoons fresh cilantro, chopped
1 Tablespoon sesame seeds (plain or toasted, to taste)
Combine and toss with the dressing (below), adding the dressing very slowly and tasting periodically. The dressing can be strong so you want to be a little delicate:
Dressing:
1 Tablespoon olive oil
1/4 cup shoyu
1/4 cup rice wine vinegar
1 teaspoon wasabi paste
2 Tablespoons yogurt (heaping) (plain non-fat is best, plan whole is fine)
2 teaspoons brown sugar
(mix thoroughly with a whisk).
Fresh Napa cabbage makes this much better than stuff that's been sitting around a while, but it will work either way.
Serve at room temperature. Serving suggestion: serve warmed triangles of naan with it, or serve a larger portion on a whole piece of warmed naan with a few slices of fresh fruit or mandarin oranges as a garnish.
