Garden to Table: Orange Sesame Pak Choi Salad
About a month ago we decided to start planting using a hydroponic system and today was our first harvest. We picked our first hydroponic Pan Choi and there’s just one word to describe it: perfect! The system is working better than we expected and the crops are fresh, green and the best part is they’re all organic.
So the next question was what to do with the Pan Choi. Usually Pak Choi is something that we would cook, but I decided to mix it up and use it raw. That is how I came up with this salad. It uses fresh orange juice to create a sweet and tangy dressing that works really well with the Pan Choi.
If you want to try it, here is the recipe. It’s super simple but full of flavor!
For the Salad:
- 1 Head of Pak Choi
- 1/4 medium Napa Cabbage (about 2 cups Chopped)
- 1 cup shredded carrots
- 1 red onion
For the dressing:
- 1 cup fresh orange juice
- 2 Tsps toasted sesame oil
- 3 Tbsp Appel Cider Vinegar
- 1 Tbsp Soy Sauce Gluten Free
- 2 Tsp Fresh Grated ginger
- 2 green onions chopped
- 2 tbsp olive oil
- Couple drops of liquid stevia
- Pinch of Salt
- Chop Pak Choi, Napa Cabbage and onions and add them to a large bowl along with the shredded carrots.
- Mix well until the salad is well combined and set aside.
- Next make the dressing by combing all the dressing ingredients in a large measuring cup or a salad dressing mixer and blend well until the dressing has emulsified.
- Pour the dressing over the salad and toss until well coated. Season with a little salt and pepper to bring out the flavors and allow to marinate and chill for about 2 hours before eating. Plate and the enjoy!
This salad goes well with anything, but especially Asian cuisine.