TATSOI RECIPES

Tatsoi head growing in the field.   Click here to read more about our free weekly newsletters.

Oriental-Flavor Cabbage Slaw (with Tat soi) the Greens Cookbook

3/4 lb. Napa cabbage
3/4 lb. red cabbage
2 lg carrots, grated
4-5 green onions, sliced thin
1/4C rice vinegar
2T soy sauce
2T olive oil
1 1/2t sesame oil
1 1/2T grated ginger
2 garlic cloves, minced
1/2t anise
pinch of sugar
pinch of red pepper flakes, optional
salt
handful of tatsoi, trimmed and cleaned for garnish

Shred the cabbages finely. Mix the cabbages with the carrots and green onions in a large serving dish. Place the rice vinegar and soy sauce in a small bowl. Whisk in the oils, ginger, garlic, anise, sugar and red pepper flakes. Toss the slaw with the dressing and let it stand at cool room temp. for 30 minutes to an hour. The slaw may be refrigerated, tightly covered, for as long as 24 hours, tossing it once or twice. Bring the slaw to cool room temp., taste, adjust the seasoning. Just before serving, garnish with the tat soi.