Without having joined a CSA, I don't think I would have ever made this recipe. Each week when I get my box of produce, I do recipe searches for some of the items I don't use on a normal basis. I've only cooked with bok choy two or three times, so I wanted to try something new. When I found this recipe, I knew it would be a huge hit! Whenever I can find a recipe or make a dish that uses multiple CSA items, it's even better, so seeing scallions on the ingredient list was a bonus.
It also seemed fateful that another ingredient this recipe called for was orange juice and segments, which we've got plenty of these days! Last weekend, my husband, Violet and I went down to his grandparents to pick some fruit from their trees. I may have a love-hate relationship with Florida, but this was definitely a "love" day! Violet loved helping harvest the fruit, and I was able to bring it to friends and family.
The red cabbage was also already on hand because when we were in Cincinnati for Thanksgiving, my dad harvested the last of his fall garden, which included several heads of broccoli and red and green cabbage. I came home with bags full of cabbage!
Finally, this salad is topped with wasabi peas, one of my absolute favorite snacks. I never have to worry about my husband eating them, or the baby and dogs begging for some!
This salad was so flavorful and fresh, slightly warm (in both temperature and heat!) and perfect for winter. I served pan fried tofu on the side topped with a little of the extra vinaigrette to complete the meal.
Grilled Bok Choy Salad
1 small red cabbage
2 large scallions
1 package ramen noodles
1/4 c. cilantro leaves
1/2 c. wasabi peas
Salt and pepper
Extra virgin olive oil
1 orange, juiced (1/4 c.)
1/4 c. aged balsamic vinegar
2 tbsp. extra virgin olive oil
2 tbsp. sesame oil
1 tbsp. sriracha
1 tsp. ground ginger
1 tsp. ground mustard
1 tsp. garlic powder
Salt and pepper
Preheat a grill or grill pan to medium-high heat.
Quarter the bok choy and cabbage heads, drizzle with olive oil and sprinkle with salt and pepper.
Place cut side down on the grill, cook for 2 minutes, then rotate and cook each additional side for 1-2 minutes.
Remove from the grill pan and set aside.
Slice scallions in half and place cut side down on the grill, cook for 1 minute, remove and set aside.
Prepare dressing by mixing all ingredients and whisking well, taste and add salt and pepper as needed.
Slice cabbage and bok choy into 1/4" strips, add to a large serving bowl.
Chop scallions, add to cabbage and toss well.
Segment the orange and arrange on top, sprinkle with cilantro and wasabi peas, for garnish.
Pour half of the dressing onto the salad, and serve with the remainder on the side.