Bok Choy feature

 Looks like we’ll have beautiful bok choy (pac choi) for tomorrow’s harvest too, so here’s a recipe for a nice summer salad featuring three items from our harvest.


Asian Slaw—simple and delicious! (gluten free, dairy free!)


1 pac choi

1medium head green cabbage
1 medium head red cabbage
3 tablespoons sea salt
3 large carrots
1/4 cup minced scallions
1 tablespoon toasted sesame seeds

2/3 cup unseasoned rice vinegar
1/4 cup light brown sugar, maple syrup or rice syrup
1 1/2 tablespoons dark-roasted sesame oil



1. Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice pac choi and cabbage thinly or shred in a food processor. Layer the pac choi and cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.

2. Meanwhile, peel the carrots and grate them into thin shreds.

3. Drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse it again.

4. Add carrots to the cabbage and mix well. 

5. Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.

6. Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving.



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