Recipe courtesy of Delilah’s Farm
INGREDIENTS
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)
PREPARATION
- 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
This salad is so delicious, crunchy, and colorful! Perfect for warm weather. Thank you!