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Hon Tsai Tai Salad “To Go” with Miso Honey Dressing

Yield

Yield: 2 large salads or 4 small salads Servings

Ingredients

Dressing:

  • 1 Tbsp extra-virgin olive oil plus an additional ½ cup
  • 1 clove garlic, minced
  • 2-3 Tbsp honey
  • 2 Tbsp white miso
  • 4 Tbsp brown rice vinegar
  • ½ cup water

**Dressing recipe borrowed from Heidi Swanson’s on-line store website, quitokeeto.com.**

Salad:

  • 3-4 cups thinly sliced hon tsai tai, stems and leaves
  • ½ to ¾ cup French breakfast or red radishes, small diced
  • ¾ to 1 cup thinly sliced scallions
  • ½ cup thinly sliced asparagus
  • 1 cup “protein” of your choice (chickpeas, diced cooked chicken
  •    or salmon, thinly sliced grilled steak, etc.)
  • 4 to 6 Tbsp seeds of your choice (pumpkin seeds, sunflower
  •     seeds, sesame seeds, etc.)
  • 2 quart sized canning jars or 4 pint sized canning jars, with lids

Instructions

  1. First, prepare the dressing.  In a small saucepan, heat 1 Tbsp of oil over medium heat.  Stir in the garlic and gently sauté for a minute or so.  Whisk in honey, miso and vinegar.  Simmer for a minute or two and remove from heat.  Whisk in the sesame oil and then the water, gradually, to taste.  Let cool a bit and then put the dressing in a small jar.  Refrigerate until you are ready to eat the salad.
  2. Once all of the vegetables are prepared, assemble the salad in the jars (instructions to follow are for filling 2 quart jars).  Start by putting a handful of hon tsai tai in the bottom of each jar.  Next add about a quarter of the radishes and scallions to each jar.  Add a quarter of the “protein” of your choosing and then top it off with half of the asparagus in each jar.  Repeat the layers to bring the contents of the jar to the top.  Put a lid on the jar and refrigerate until you are ready to eat the salad.
  3. When you are ready to eat the salad, add a few tablespoons of dressing to each jar.  Put the lid back on the jar and shake the salad to distribute the dressing throughout the jar.  Empty the salad into a bowl and garnish with seeds.

Notes

This is an easy way to make a salad in advance and conveniently pack it for transport.  Take it to work with you for lunch, pack it for a picnic, or just make it in advance and keep it in the refrigerator so it’s ready for you to enjoy for dinner on a busy evening.

 

 

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

Hon Tsai Tai Salad “To Go” with Miso Honey Dressing
Hon Tsai Tai Salad “To Go” with Miso Honey Dressing
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