Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
Asian slaws are my jam, and recently, I've started adding the leafy greens to the crunchy mixture. This recipe works great with all the asian greens: bok choy, tatsoi, etc, and a combination of these really brings it to the next level.
1 bu komatsuna
¼ c mayo
1 Tbs rice wine vinegar
2 tsp soy sauce
1 tsp chinese mustard
1. Starting from the root, thinly slice komatsuna all the way to about an inch from the top of the leaves. You should have about five cups.
2. In a small bowl, whisk together mayo, vinegar, soy sauce and mustard. Combine komatsuna and dressing in a large bowl, and mix with tongs or your hands, making sure greens are evenly coated.
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