Baby Bok Choy Soba Salad
Cooking Times
Ingredients
- 2 washed & chopped Cal-Organic Baby Bok Choy
- 2 cups shredded Cal-Organic Green Cabbage
- 4 chopped thinly Cal-Organic Green Onions
- 4 tbsp. chopped Cal-Organic Cilantro
- 2 peeled & shredded Cal-Organic Whole Carrots
- 1 peeled & shredded Cal-Organic Daikon
- 1 9.5oz cooked soba noodles
- 3 tbsp. soy sauce
- 3 tbsp. tahini
- 1 chopped clove garlic
- 1 chopped tbsp. ginger
- 2 tbsp. pure maple syrup
- 3 tbsp. rice vinegar
- 2 tbsp. water
Directions
Directions:
- Cook noodles according to package, rinse with cold water and drain well.
- Make dressing by combining soy sauce, tahini, garlic, ginger, pure maple syrup, rice vinegar and water and whisking until smooth.
- To a large salad bowl add the baby bok choy, cabbage, green onions, cilantro, carrots, daikon radish and soba noodles. Pour the dressing over the salad and toss until well combined.
- Cover and refrigerate leftovers and enjoy for up to 3 days for the best taste and quality.
Recipe produced by Betterfoodguru
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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