Recipe courtesy of Delilah’s Farm
Corn cut from 2 ears (see Cook’s note)
1/2–3/4 cup bok choy, coarsely chopped
1/2 cup grated carrot
2 tablespoons sweet onion, minced
2 tablespoons rice wine vinegar or white wine vinegar
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 teaspoon sugar or agave nectar
1 teaspoon sesame oil or peanut butter (optional)
2 tablespoons slivered or sliced almonds (optional)
- Mix together corn, bok choy, carrot, and sweet onion.
- Whisk together vinegar, soy sauce, sweetener, oil, and peanut butter or sesame oil (if using).
- Toss vegetables with enough dressing to lightly coat.
- Divide onto 2 plates, and sprinkle nuts on top (if using).
Serves 2. Prep time, 15 minutes.
Cook’s note: An easy way to cut corn from the cob without getting kernels everywhere is to stand the stem end in the hole of a Bundt or angel cake pan and cut down the sides with a sharp knife. The kernels end up in the pan.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com