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Crispy Tokyo Bekana Salad
Adapted from McDougals Farm and Abundance Acres
Salad:
-One head or bunch of Tokyo Bekana (this salad can also be made with Bok Choy or Napa cabbage, but Tokyo Bekana is more tender)
-2 Tablespoons chopped cilantro
-2 stalks green onions (scallions), sliced
-2 carrots, grated
-Half head of red cabbage or mini cabbage, optional
Dressing:
-2 Tablespoons red wine vinegar
-2 Tablespoons rice vinegar
-3 Tablespoons soy sauce
-2 teaspoons sesame oil
-4 Tablespoons olive or avocado oil
-1 Tablespoon agave syrup or honey
-1 teaspoon grated ginger, optional
Crunch:
-1 Tablespoon coconut oil
-1 bag Ramen noodles (use only the noodles, not the flavor packet)
-1/2 cup slivered almonds
-1/4 cup sesame seeds
To prepare greens, cut the very end of the stems off the Tokyo Bekana stalks. Coarsely chop remaining leaves & stems into 1/2-inch pieces. Chop red cabbage if including. Chop up the scallions and cilantro and add to the Tokyo Bekana (use as much or little scallion and cilantro as suits your taste).
Mix together all the dressing ingredients in a jar or bottle and shake well (then shake it again).
To prepare the “crunch”, break up them noodles until they're fully crushed. In a medium saucepan, sauté noodles (without flavor packet), almonds, sesame seeds in butter or coconut oil until golden brown. Combine everything in salad bowl, toss, & enjoy! Serves 2-4.
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