The cole slaw was a BBQ-accessory success, but what do you do with all the leftover cabbage you didn't use in the slaw? To use the cabbage and some more of our Farm Share produce, I made an Asian-inspired salad last night that was amazing! I take no credit, the dressing--which makes this salad--was from Gwenyth Paltrow's blog GOOP (random, I know, but she has some really great recipes!).
The recipe for the dressing is below. For the salad, I shredded the green and purple cabbage we had, then thinly sliced 1/2 red bell pepper, sliced 6 shiitake mushrooms (my favorite mushroom!), shredded carrots, and chopped baby bok choy* (raw). The bok choy and carrots were from our Farm Share, and this was the first time we've eaten baby bok choy raw--it was delicious in this salad! We served the salad with wings my husband grilled, which were tossed in a modified Buffalo sauce (he added chile paste and soy sauce to compliment the dressing of the salad). All-in-all, a great meal!
* After separating the all bok choy leaves and rinsing out the dirt that collects between the layers, I cut the stems of the bok choy on a bias until I hit the leafy tops. I then cut the leafy tops in half length-wise, and cut those on a bias, too. Leafy tops and stems were included in the salad.
(modified from GOOP)
1 small clove of garlic, peeled and finely grated
1 1"-piece of ginger, peeled and finely grated
1/4 c. rice wine vinegar
2 tbs. soy sauce
1 tbs. light agave nectar
1/2 tsp. spicy toasted sesame oil (more or less to taste)
Freshly ground black pepper
* I added 1/2 shallot, minced
2 tsp. toasted sesame seeds
Whisk the garlic, shallot (if included), ginger and rice wine vinegar together and let the mixture sit for 5-10 minutes. This is a good time to cut up your vegetables if you haven't already. Whisk the soy sauce, agave, and sesame oil into the vinegar mixture and season to taste with salt and pepper. Combine the cabbages, carrot, pepper and mushrooms together in a large bowl and toss with the dressing last minute, sprinkling the sesame seeds on top.