Shain loves a great oriental salad! Recipe provided by CSA member and workshare Traci.
Oriental Shoyu Dressing
1 TB Shoyu or Tamari
1 1/2 tsp lemon juice
1 1/2 tsp rice vinegar
1/2 tsp powdered ginger
2 TB maple syrup
1/8 tsp dry mustard powder
3 TB light olive oil or sesame oil or a combination
2 tsp each: minced red onion and sesame seeds
Whisk well to emulsify.
Serve over any of the following shredded cabbage (red, green, napa, savoy, or a combo) Bok choi, with snow peas, Japanese turnips, mung bean sprouts, mushrooms, scallions and some sliced almonds for a nice crunch.
From Julie, a long time EverGreen Farm CSA member and Workshare.
2/3 cup slivered almonds
8 cups (1 lb.) coarsely shredded Napa cabbage
12 ounces snow peas, strings removed, rinsed and thinly sliced
1 1/3 cups thinly sliced radishes
1 1/3 cups thinly sliced green onions (including greens)
1 1/3 cups lightly packed fresh cilantro leaves
3 Tbsp rice vinegar (seasoned or unseasoned)
2 Tbsp sugar
2 Tbsp soy sauce
1 clove peeled and minced garlic
1/2 tsp Asian sesame oil
1/2 tsp ground ginger
1/4 tsp cayenne powder
1 cup mayonnaise
1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350 degree F oven for 5 - 10 minutes, until nicely browned. Or toast in a stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
2. Combine cabbage, snow peas, radishes, green onions, and cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.