Komatsuna Slaw
Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
Asian slaws are my jam, and recently, I've started adding the leafy greens to the crunchy mixture. This recipe works great with all the asian greens: bok choy, tatsoi, etc, and a combination of these really brings it to the next level.
Ingredients:
1 bu komatsuna
¼ c mayo
1 Tbs rice wine vinegar
2 tsp soy sauce
1 tsp chinese mustard
Directions:
1. Starting from the root, thinly slice komatsuna all the way to about an inch from the top of the leaves. You should have about five cups.
2. In a small bowl, whisk together mayo, vinegar, soy sauce and mustard. Combine komatsuna and dressing in a large bowl, and mix with tongs or your hands, making sure greens are evenly coated.
3. Serve.
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