Tokyo Bekana Slaw

January 15, 2008

Tokyo Bekana Slaw

Sara Jones, Tucson CSA

Serve this finely cut slaw alone or over cooked rice
noodles. You could also use it as a filling for spring rolls,

wrapped up with lettuce in rice paper wrappers.
1/2 head Tokyo Bekana, shredded 1/2 bunch radishes, shredded
1/2 bunch carrots, shredded
1 tablespoon rice wine vinegar
1 teaspoon freshly grated ginger
1 teaspoon honey
1 teaspoon toasted sesame oil
2 teaspoons olive oil
2 teaspoons soy sauce

Toss together vegetables. Mix liquid ingredients in
separate bowl, then pour over vegetables. Toss, then let
marinate in refrigerator for at least one hour before
serving.

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