Cabbage Salad & Bok Choy Soup

Ingredients:

half a head purple cabbage

half a head white cabbage

almonds, crushed/minced

shallots, chopped

carrot, grated

1 orange

daikon radish, sliced

half and onion, minced

shallots, chopped

garlic, minced

1 bunch bock choy

Spices/seasonings:

sugar, salt, soy sauce, rice vinegar, corn starch, chili de arbol (to taste), cayenne pepper

Cooking Instructions:

Here is a simple recipe for soup and salad that is very colorful and tasty.  To start the salad, chop up the cabbage fine and place in a large bowl.  Chop up shallots, grate carrot and put all in the bowl.  If you want to grate some of the daikon for the salad, that’s fine.  Throw in the crushed almonds.  Now, juice half the orange and put that in the bowl.  Add approximately 1 tblsp of vinegar, 1 tblsp of soy sauce, 1 tsp salt, 1/2 tsp sugar, and 1 tsp of cayenne. Mix everything together well and in the refrigerator for a few hours. Note:  seasonings and spices will vary to taste, adjust accordingly.

For the soup, start with about 4-6 cups of water, heat to boiling.  Season with salt, soy sauce, rice vinegar, chili de arbol (to taste).   Now add daikon medallions, onion and garlic.  When the onion is clear, chop up bok choy to your liking and put in soup along with the shallots.  Turn the fire down to a simmer and cook for a few minutes, you may add the corn starch as a thickener.  Serve and enjoy!

Daikon_JapanFind daikon radishes and bok choy at Slice of Heaven Farms at the Wednesday and Saturday Farmer’s Markets!