Hello!

If you haven’t used the pak choi from last weeks share yet, give this quick, flavorful recipe a try. I used two heads of pak choi because I had one left over from last week but you can easily cut the dressing ingredients in half if you just have one. I plan to serve this with a quick ramen soup but I think it would be great with salmon or tofu and served on rice. I would suggest serving it immediately after tossing the pak choi with the dressing as it will start to wilt and soften fairly quickly.

Have a great weekend!

Raw Spicy Pak Choi Salad
adapted from One Good Dish by David Tanis

Ingredients:

• 4 medium garlic cloves, minced
• 1 tablespoon sorghum syrup or brown sugar
• 1 tablespoon grated ginger
• 1 tablespoon toasted sesame seeds
• 1 tablespoon toasted sesame seed oil
• 1 tablespoon fish sauce or soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon red pepper flakes
• Salt to taste
• 2 medium heads of pak choi, about 1-3/4 pounds total, trimmed, cleaned, and ribs and leaves thinly sliced (about 1/8″ thick)
• Handful of shelled edamame (optional)

Directions:

• Whisk all ingredients except pak choi together in a medium mixing bowl until well combined. Taste and adjust seasoning as needed. Toss with pak choi and edamame, if using, and serve.