1 Chinese Leaf cabbage, halved and finely shredded
2 tbsps light soy sauce
2 tbsps rice vinegar (or white wine vinegar if that what you have)
1/2 - 1 tsp yuzu juice
Put the cabbage in a bowl
Mix all the dressing ingredients together and taste for Yuzu - you may want more depending on its strength, You are aiming for a good citrus kick
Serve cabbage drizzled with dressing
Err... that's it
Now I know this sounds anything but appetising, but please suspend disbelief and give it a try. And this is emphatically not a winter salad as you would usually suspect with anything cabbage based but is actually bright, zingy and succulent and a real taste of spring/summer. It is crunchy and deliciously moresish with a compbination of salt, sweet, bitter and sour in the dressing which hits all the right notes.
I was in Japan recently which is where I cam across this dish. The photograph is actually the dish I was served in a Katsu restaurant, really as an appetiser. With it was a dressing which made the vegetable outstanding, and on asking what was in it, I got enough hints to try and recreate it when I got home.
The attempt was very successful and everyone whi I have given to this has commented (positively) on it - which I count as a hit. It is just different.
On the choice of cabbage, I would say use a degree of common sense. I think the dressing would work with most variants - but I chose to use Chinese Leaf when I got back home as I thought it would be the closest approximation. It is not the same as I got in Japan but has the right crunch and pepperiness to satisfy. Give it a go. I bought the yuzu back with me from Japan (it is a Japanese citrus apparently) but you can get it in supermarkets here now.