…including Japan (or not) might be a beautiful Japanese Coleslaw Salad à la Harumi Kurihara, the fabulous chef whose book I’ve warmly recommended here earlier. I write this at the very moment as the English and the US anthems are played in Rustenburg, it’s a moving moment, well, at least for people like me who not only love food but football, too.
Anyway, the salad I really want you to prepare is so simple that when you just read the recipe you don’t trust it: why should this work? How can you expect a convincing result? Well, fear not. You just need: 300 grams of white cabbage, a small onion peeled and thoroughly chopped, 1 teaspoon sunflower oil, 50 ml rice vinegar, 2 tablespoons caster sugar, 1 tablespoon light soy sauce, some pepper if you like and 4 tablespoons toasted sesame seeds. The most important step is this one:
You shred the cabbage finely (do it by hand and with a knife), you chop the onion. Then you let soak both in iced water for 3 minutes or so, like pictured above and exactly how Harumi tells you to do. After this step you drain cabbage and onion, fill the mix in a container and put it in the fridge for at least 30 minutes (but you can leave it there for hours, I’ve already tested it). “This will give the cabbage and the onions an extra crispiness”, writes Harumi, and she is, as usual, absolutely right.
Once you’re ready to serve your salad, get the cabbage out of the fridge, add oil, vinegar, sugar and soy sauce (in this order), make sure to mix in one ingredient after the other. Sprinkle with sesame seeds, serve. Watch England playing USA – it’s a salad so fast you haven’t even missed the first goal by Gerrard!