Emmy Cooks is Foodista’s Food Blog of the Day today! What a nice compliment. If you’ve made your way here from there, welcome. We’re glad to have you. Grab a fork and come dig in!
I’ve had a bok choy and radish slaw rattling around in my brain ever since I saw this recipe on another beautiful Northwest blog (did you check out yesterday’s?), The Plum Palate. I had in mind a radish slaw that gave me the first hope that I could ever love radishes, and I envisioned the pungent flavors of raw bok choy and spicy radishes tamed with a bit of sweetness and the acid bite of vinegar. Do you do that too, imagine how things should taste and then tweak until you get them there? I was happy with how this turned out, and even happier after the flavors had the chance to blend for an hour or so.
Bok Choy Slaw with Radishes: First make the dressing by mixing 4 Tbsp. neutral-tasting oil, 3 Tbsp. apple cider vinegar, 2 Tbsp. soy sauce, 2 Tbsp. maple syrup, 1 Tbsp. sesame oil, and 1 tsp. freshly-grated ginger. In a medium salad bowl, combine a finely-shredded head of bok choy (or a few baby bok choy) with a grated carrot, several thinly-sliced radishes, and a thinly-sliced scallion. Sprinkle with toasted sesame seeds. Toss with a generous amount of the dressing, then taste and adjust the flavors with more dressing or more onion. Refrigerate the salad for at least an hour before serving to allow the flavors to meld. Stir well, garnish with more sesame seeds, and serve with a slotted spoon (the vegetables will release some additional liquid as they sit).