Simple Pac Choi & Radish Slaw
1 head Bok Choi or two small Pac Choi, washed,stems and leaves separated
1 bunch D’Avignon or other radishes, tops removed
1/4 cup olive or sesame oil
3 tablespoons tamari or shoyu soy sauce
juice and zest from half a lime
1 tablespoon toasted sesame oil
1 tablespoon maple syrup or honey
1 clove minced garlic
1 teaspoon grated ginger
Slice Choy and radishes into thin vertical slices.
Mix the dressing ingredients together. Toss radishes, bok choy stalks, and leaves with the dressing. Add more lime or tamari to taste.
Sesame/Peanut Noodle Salad
(Courtesy of Shareholder Allison Smith)
8 oz. buckwheat soba noodles
1/4 cup peanut butter, tahini, or a combination of both
3 tbsp. tamari
2 tbsp. vinegar (wine, rice or cider)
1 tbsp. dark sesame oil
1 tsp. hot chili oil or to taste (optional)
1/4 cup noodle water
1 head Chinese cabbage, finely sliced If the cabbage is really big, just
use the top 3/4 and use the base in another dish.
1 bunch scallions, chopped — save some for garnish
At least half of one big daikon radish, can thinly slice lengthwise D’avignon Radish as a substitute
Shredded carrot and/or salad turnip and/or red radishes (optional)
* Cook the noodles in boiling water, drain (removing 1/4 cup of the water for the sauce) and rinse.
* Buzz sauce ingredients in blender or whisk together in a big bowl.
* Cut up and shred the vegetables and toss well with noodles and sauce.
* Serve it up garnished with chopped scallions. Sprinkle with chopped peanuts
or sesame seeds if you like.
Serves 4 – 6. Makes a great meal with edamame.