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Crunchy Bok Choy Ginger Salad

1 medium bunch bok choy

 1 cup shredded radishes

 1/2 c. slivered sweet orange, red or yellow peppers

 1/4 c. finely chopped scallions

 1 inch knob of gingerroot, grated

 2 T. each chopped mint and cilantro

3 T. rice vinegar

 2 t. honey

 1 T. salt

 pepper to taste

 

Thin slice the bok choy leaves. Thinly slice the stems on the diagonal. Toss bok choy leaves and stems, and the shredded radish, with salt in colander. Let stand to wilt vegetables, about 1/2 hour. Rinse, drain, and squeeze out excess liquid from mixture. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings.

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