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