Tag Archives: cold salad

CSA #4 & Asian Slaw!

The third week of our CSA was the most adventurous yet, what with cauliflower, green kohlrabi, and a big bunch of bok choy. I’ll get to the eventual fate of the kohlrabi and bok choy in a minute, but first: CSA #4!

From left: kale, salad greens, brown rice.

Swiss chard, cabbage, broccoli

Green onions and radishes

There was a large patch of black raspberries growing, so one of the volunteers offered to make a batch of jarred preserves for the CSAs this week. We ate our way through it most of the weekend, smearing it on whatever neutral surface we could find. I tried to convince James to eat it with a spoon, but he had to draw the line somewhere.

Whatever.

Anyway, as to the fate of the green kohlrabi and bok choy, I was a little worried about spoiling if I held onto them past this week, so I made it one of my meal-planning objectives to figure out a good way to use them. A few of you had some really great suggestions. I especially loved the idea of making a nice vegetable stock with the bok choy, but with the summertime heat and the lack of open windows in my kitchen, it was a tad too warm for anything that needed to simmer for a long while on the stove top.

I was still riding on a cold salad high from last weekend, so I decided to take it a step further and experiment with a slaw based off of the bok choy, the kohlrabi, cabbage, and a big yellow bell pepper. Because I don’t have quite the right equipment to make a really shredded slaw, mine came out a bit chunky and extra crunchy. For a finer crunch, really shave down those veggies. A microplane works nicely – and I should get one, along with a knife-sharpening kit.

Summertime Asian Slaw

Ingredients
– 1/2 pound bok choy stalks, sliced down into thin strips
– 1/2 pound green kohlrabi, peeled and thinly sliced or shaved
– 1/2 pound green or purple cabbage, chopped and shredded
– 1 yellow bell pepper, thinly sliced
– 1 tbsp brown sugar
– 2 tbsp soy sauce
– 2 tbsp apple cider vinegar
– 1 tbsp toasted sesame oil
– 1 tbsp canola oil
– 2 tsp powdered ginger

– In a large bowl, combine sugar, soy sauce, vinegar, sesame oil, canola oil. Mix until well combined.

– Throw in veggies and toss in dressing. Add the ginger one teaspoon at a time. Mix until all ingredients are evenly coated. Allow to chill for an hour.

A Tale of Two Salads


Between having guests over on Friday evening, going to a picnic on Saturday, and our usual Sunday brunch-at-home, I feel like I’ve been spending every other hour of my weekend in the kitchen. Which, at least some weekends, is exactly how I like to be spending my time.

I don’t like going empty handed to any function, especially a picnic, so I thought I would whip up two cold salads and then cross my fingers and hope that they would remain tasty even after surpassing room temperature in the outdoor heat. I really need to invest in a proper cooler and cold packs if I’m going to be traveling with food. Luckily for this time around, both dishes survived the mugginess.

The first salad I made was a white bean, radish, and pea salad that was a modified variation of a member-submitted recipe on Chow. The radishes we had gotten in our first CSA had long since been devoured but we still had the half pound of pea pods. Everything else was simple stuff that I had on hand, substituting vegan cream cheese for the recommended tablespoon of yogurt.

The second salad was an improvisation based on both an orzo salad they commonly serve at Zenith and a suggestion from Mike on what to do with all the CSA garlic scapes we had received. The result was a garlicky pesto salad with a touch of oregano. I think it could have used more black pepper, but it was still pretty good. The recipe works the same whatever kind of pesto you want to make, so go with whatever you have on hand. Want an added crunch? Throw in about a half of cup of pine nuts. For non-vegans, a little Parmesan really gives this salad an extra boost of flavor.


White Bean, Radish and Pea Salad

Ingredients
– One shallot, minced
– 1 tsp apple cider vinegar
– 3 tsp lemon juice
– 1 tbsp vegan cream cheese
– 1 tbsp extra virgin olive oil
– 1 15 ounce can navy beans, drained and rinsed
– 3 –  5 radishes, thinly sliced
– 1/2 pound pea pods, cut in bite-sized chunks
– 2 tsp dried dill
– Tablespoon fresh tarragon, finely minced (optional)
– Salt and pepper

– In a bowl, combine shallot, vinegar, oil, lemon juice, and vegan cream cheese. Toss the veggies and herbs in the dressing. Add salt and pepper to taste. Mix until well combined then chill for at least an hour.


Orzo with Garlic Pesto

Ingredients
– Half pound of garlic scapes, chopped
– 2 tsp fresh oregano
– 3/4 cup extra virgin olive oil
– Garlic pepper seasoning (to taste)
– 1 pound orzo, cooked as directed on box
– 3 tomatoes, cut into bite-sized chunks
– 1 zucchini, cut into bite-sized chunks

– In a food processor or blender, process the garlic, oregano, and olive oil until smooth. Add the garlic pepper to taste. Toss pesto with orzo, tomatoes, and zucchini, until pasta and veggies are well coated. Allow to chill for at least one hour.