Sesame-Soy Hon Tsai Tai Salad with Turnips & Chicken
Yield
Yield: 2-4 as an entrée Servings
Ingredients
2 Tbsp soy sauce
4 Tbsp rice vinegar
2 Tbsp honey
3 Tbsp toasted sesame oil
4 Tbsp sunflower oil
2-4 green onions and/or green garlic
1 Tbsp fresh ginger, minced
Black pepper, to taste
½ tsp salt, plus more to taste
½-1 bunch hon tsai tai
4-5 baby white salad turnips, with greens
3-4 red radishes, with greens
1 ½ cups cooked chicken, small dice
1 Tbsp sesame seeds, toasted
Instructions
In a small mixing bowl, combine the soy sauce, rice vinegar, honey, and sesame oil. Stir well to combine and incorporate the honey. Stir in the sunflower oil.
Thinly slice the lower white portion of the green onions/green garlic. Add the white portion to the bowl containing the dressing mixture. Set aside the green tops. Stir in the onions/garlic, as well as the minced ginger and ½ tsp salt. Set the mixture aside until you are ready to use it.
Prepare the vegetables. Start by removing the leaves from the hon tsai tai stems. Cut or tear the leaves into bite-sized pieces and put them in a mixing bowl. Mince or thinly slice the remaining tender stems and flowers. You can use the entire stem except for the lower 1-2 inches and/or any stems that may be more mature and feel tough. Put the minced stem and flowers in a separate medium sized bowl.
Cut the green tops off of both the turnips and the radishes. Wash and dry well. Cut or tear both of the greens into bite-sized pieces and add them to the bowl with the hon tsai tai greens.
Cut the turnips and radishes into quarters and then thinly slice them and add them to the bowl with the hon tsai tai stems. Thinly slice the remining green onion/garlic tops and add them to this bowl as well. Stir to combine all the vegetables.
Add the chicken and half of the dressing to the bowl with the hon tsai tai stems, turnips, and radishes. Stir to combine.
Drizzle some of the remaining dressing over the greens, using just enough to lightly coat the greens. Divide the greens onto 2-4 plates. Top with the chicken and vegetable mixture. Finish each plate by sprinkling them with toasted sesame seeds.
Notes
Recipe by Andrea Yoder, originally published in June 2014.
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