At first glance, this salad looks like an odd jumble of ingredients, many of which you might not have in your pantry. Don't let that deter you. Sam Sifton wrote about this salad in the <em>Times</em>, described the combination as "a riot of umami," and, relaying Danny Bowien's message, encouraged readers not to worry about finding each and every ingredient -- any number of vinegars could work in place of the ume and rice vinegars, and using one of the three seaweeds is just fine, etc. I was able to find everything I needed with the exception of the shio kombu, which I left out, at my local co-op. <br /> <br />This salad is at once hearty and fresh, familiar and unusual, and surprisingly addictive. If you don't have red cabbage, green, of course, could work, and again, if you don't have some of the ingredients, just leave them out. <br /> <br />Source: <a href="http://www.nytimes.com/2014/07/27/magazine/a-chinese-caesar-salad-with-umami.html?_r=0" target="_blank"><em>The New York Times</em></a>.

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