Salad
2 - 4 servings
45 minutes
0 minutes
Chef Ann Gentry
1 head Bok Choy, large
1/2 head organic cabbage (red)
2 cups daikon or red radish
1/2 bunch cilantro
1/2 tablespoon sea salt
2 tablespoons tamari
2 teaspoons brown rice vinegar
2 teaspoons sweet rice vinegar (mirin)
1/2 teaspoon ground ginger
Wash each vegetable.
Cut the bok choy and red cabbage thinly on the diagonal.
Cut the daikon in julienne strips, or the red radish in thin rounds.
Peel, seed and slice the cucumber into 2.
In a large stainless steel bowl, place vegetables and add sea salt.
With your hands, mix and toss the vegetables so that the salt is evenly distributed.
Vegetables will start to glisten as the salt extracts the water from the vegetables.
This process takes about 20 minutes.
Strain the excess water from the bowl.
Vegetables will be crunchy.
Add the dressing (see below).
Mix in a small bowl, and lightly sprinkle over the bok choy salad.
