Description
Using the baby varieties of these greens means the stems are tender enough to eat raw, and add a nice crunch to the salad.
Ingredients
- Bok choy leaves
- Tatsoi leaves
- Orange juice and zest
- Carrot
- Garlic
- Edamame
- Sesame oil
- Soy sauce
- Salt
Instructions
- 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.
- Eat.
- Prep Time: 20 mins
- Category: Main