This raw salad can be tossed together in a just a few minutes. Thinly sliced tender bok choy and cucumbers create a delicious crunch. The sesame oil and seeds add a great depth of flavor.

Yield 4-6 servings

Recipe by our Farm Chef, Carly Silberman

Ingredients

  • 1 Large Cucumber
  • 2 Small Baby Bok Choy Bunches
  • 2 Scallions
  • 1 Tbsp Pickled Ginger, thinly sliced
  • 2 Tbsp Toasted Sesame Oil
  • 1 Tbsp Vegetable Oil
  • 1 Tbsp Rice Wine Vinegar
  • 1 tsp Black Sesame Seeds 
  • 1 tsp White Sesame Seeds
  • ½ tsp Salt and Pepper Mix*

* I like to keep a bowl of premixed salt and pepper, with a ratio of 3 parts salt to 1 part pepper.

Directions

  1. Remove cucumber ends, and peel exterior skin, leaving alternating strips of skin in place.  Cut cucumber in half vertically, and remove the seeds with a spoon. Slice each half into ¼ inch half circles. Place all cucumber pieces into large bowl.
  2. Slice bottom core of bok choy bunch and save for garnish. Thinly slice bok choy leaves and stems. Add to cucumbers. 
  3. Remove bottom of scallion and thinly slice white and green parts. Add to cucumbers and bok choy. Stir in sliced pickled ginger.
  4. In mason jar, add oils, vinegar, sesame seeds, and salt and pepper. Tightly screw on lid and shake to blend.
  5. Pour dressing over vegetables and toss to evenly coat.