My roommate and I just finished our first CSA week. I love CSAs. We get a huge bin of fresh veggies every week from Farmer Dave’s, and inevitably try out and create all kinds of new recipes.
Bok choy has a tendency to try my patience; I usually stir fry it, sometimes with some tofu or pork, but I never can get over the texture, which is usually limp and hard to chew. One of my coworkers recently suggested I try it raw, as part of a salad. I did just that, throwing this crisp, hearty, refreshing salad together last night to make room in the fridge for CSA Week Two. It’s a new favorite, and one I’ll certainly make again!
Bok choy and carrot salad
One medium head of Bok choy, chopped (makes about 2-3 cups)
1 cup baby carrots, sliced into thin matchsticks and halved
1 very small summer squash, matchsticked (we get this very small green variety that probably has another name)
2 green onions, chopped
1 Tbsp sesame seeds
2 Tbsp each rice wine vinegar, sesame oil, and soy sauce (I used kikomen gluten-free)
1 tsp each powdered ginger and red chili flakes
Combine veggies in a glass bowl and set aside. Mix dressing in a small bowl or Mason jar (I like the jar: I put all the ingredients in, screw on the lid, shake, and – voila! – perfectly blended salad dressing). Pour dressing over veggies and stir to coat. Serve on its own, or with rice and a scrambled egg or two, like I did!