Chilled Napa Cabbage
Oro Blanco Grapefruit Vinaigrette, California Almond Goma Sauce, Sichuan Chile Oil, Toasted California Almonds
Chefs Melissa Perello and Jack Irving of Octavia | San Francisco, CA
This dish was inspired by Octavia’s commitment to seasonal ingredients and the best local produce, including California almonds. The choice of grapefruit and cabbage shaped a preparation that highlights the almonds in two ways: as toasted, salted almonds that bring crunch and salinity, and as an almond paste that adds sweet, nutty, and earthy depth to the sauce. A Japanese-style sesame goma sauce forms the base, enriched with fresh almond paste to build on the savory notes of sesame paste and alliums. The focus is balance, contrasting the earthy sweetness of Napa cabbage and goma sauce with the bright acidity of Oro Blanco grapefruit to keep the palate fresh and invite another bite. A final touch of Sichuan chile oil adds a subtle, engaging tingle on the finish.
Adapted by StarChefs | February 2026 | Photo: Andria Lo
INGREDIENTS
California Almond Goma Sauce:
Yield: 1 quart
450 grams toasted California almonds
Kosher salt
30 grams sliced garlic
10 grams sliced ginger
35 grams sesame seeds
100 grams vegetable stock
100 grams apple cider vinegar
45 grams brown sugar
40 grams mirin
250 grams sesame paste
400 grams aïoli
Grapefruit Vinaigrette:
Yield: 1 pint
½ grapefruit, juiced
1 gram xanthan gum
40 grams olive oil
Granulated sugar
Kosher salt
Sichuan Chile Oil:
Yield: 1 pint
600 grams canola oil
½ shallot, minced
Kosher salt
2 cloves garlic, minced
1 teaspoon minced ginger
1 tablespoon Sichuan peppercorns
1 tablespoon gochugaru
1 teaspoon Urfa chile flakes
To Assemble and Serve:
½ head Napa cabbage, quartered
Kosher salt
1 Oro Blanco grapefruit, ½ juiced and ½ segmented
½ cup toasted California almonds, sliced
METHOD
For the California Almond Goma Sauce:
Place California almonds in a food processor. Season with salt. Process 8 minutes, or until a butter-like consistency is achieved. Set aside. In a sauté pan over medium heat, sauté garlic and ginger until fragrant. Add sesame seeds. Cook until sesame is lightly toasted. Remove from heat and stir in stock, vinegar, sugar, and mirin. Once combined, transfer to a blender with sesame paste and reserved almond butter. Purée until smooth. Fold in aïoli. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
For the Grapefruit Vinaigrette:
In a blender, combine grapefruit juice and xanthan gum. Blend 30 minutes. With machine running, stream in olive oil, blending until mixture is fully emulsified. Taste and adjust seasoning with sugar and salt. Transfer to an airtight container and refrigerate.
For the Sichuan Chile Oil:
In a pot over medium-high flame, heat oil to 325°F. Add shallots and sauté until golden brown. Using a slotted spoon, transfer to a paper towel-lined sheet tray. Season with salt and let cool. Repeat process with garlic and ginger, reserving seasoned pan oil separately. Set aside. In a heatproof mixing bowl, combine remaining ingredients. Add reserved oil and let cool completely. Once cooled, transfer to a blender with fried shallots, garlic, and ginger. Blend until mixture is fully emulsified. Transfer to an airtight container and reserve.
To Assemble and Serve:
Prepare and heat a grill to maximum heat. Grill cabbage until fork-tender and evenly charred. Refrigerate until chilled. Once chilled, transfer to a mixing bowl. Season with salt and ½ cup Grapefruit Vinaigrette. Set aside. Smear ½ cup California Almond Goma Sauce across a serving plate. Top with dressed cabbage. Place grapefruit segments around the plate. Drizzle with 1 tablespoon Sichuan Chile Oil and grapefruit juice. Garnish with California almonds.
