To wash and crisp your cabbage: Cut the cabbage lengthwise into quarters, leaving the end intact. Lower into a large bowl of cold water. Let sit for 10 minutes, but longer is fine too. Remove from water, shaking off excess and letting any sand or debris fall to the bottom of the bowl. Place on a thick kitchen towel and pat dry.

To crisp shallots: Peel and thinly slice shallots. A mandoline is ideal for this as it ensures shallots cook evenly, but I sliced mine by hand. Place in a small-to-medium skillet and barely cover with oil. Turn heat to medium-high and cook shallots, watching carefully, until they’re just lightly golden brown, then turn the heat off and let the residual heat of the oil take them a shade darker, to a medium copper brown. If you’ve sliced your shallots by hand, you’ll find that some pieces are done sooner; you can use thin tongs or a fork to fish them out sooner. Drain in a sieve, reserving the oil for the next time you want to fry shallots. Spread crispy shallots on two layers of paper towel and season immediately with salt, then transfer shallots to a bowl.

Make the dressing: In a medium bowl, whisk miso, garlic, fish sauce, and 2 tablespoons rice wine vinegar to combine and smooth out miso. Whisk in sesame oil, a tablespoon at a time, then neutral oil and sugar. Add mayo and whisk to smoothly combine. Add sriracha or chili oil (I used some from a jar of chili crisp) to taste. Add salt, if needed.

Assemble salad: Cut cabbage quarters into smaller wedges and arrange on a serving plate. Drizzle dressing over to taste, then scatter the wedges with radishes, scallions, toasted sesame seeds, and crispy shallots. Eat right away.

Do ahead: Extra washed cabbage, dressing, and shallots keep in the fridge for 4 to 5 days. Store separately.