Using the baby varieties of these greens means the stems are tender enough to eat raw, and add a nice crunch to the salad.
By Rachel Crawford
Using such strong flavors in a dressing means you hardly have to use any oil — making this a super light, flavorful dressing for the summer. I used about 1 tsp. each of soy sauce and sesame oil, plus the juice and zest of 1/4 of an orange, to make enough dressing for one serving of salad.
Tatsoi is also from the cabbage family, and it’s started to pop up more and more in grocery stores as pre-packaged greens (at least near me). I’ve seen it referred to as “Chinese spinach,” but apparently it’s also known as “rosette bok choy.” By the looks of it they seem nearly identical!
- Bok choy leaves
- Tatsoi leaves
- Orange juice and zest
- Sesame oil
- Soy sauce
- Peel and grate garlic into a bowl. Whisk in orange juice, zest, soy sauce and sesame oil.
- Thinly slice boo chou and tatsoi, removing any tough stems if necessary.
- Shred or shave carrot and prepare edamame.
- Assemble salad and add dressing. Season with additional salt, if necessary.