Baby Bok Choy Salad with Wakame
Makes about 1 quart
1 lb baby bok choy, thinly sliced on a diagonal
2 Tbsp sesame oil
3 Tbsp ume plum vinegar
1 Tbsp soy sauce
1 Tbsp brown rice syrup
1 tsp grated ginger
1 oz dried wakame, cut into small pieces
3 scallions, sliced diagonally
3 Tbsp toasted sesame seeds
1. Rinse the bok choy well and spin dry. Set aside.
2. Whisk together sesame oil, ume plum vinegar, soy sauce, rice syrup, and ginger. Toss with bok choy and wakame, massaging the dressing into the greens with clean hands. Toss with scallions and sesame seeds.
3. Allow to sit at least 15 minutes before serving, or store in refrigerator until needed. Eat cold salad with hot or cold brown rice or soba noodles.