Recipe by Eshun Mott, Photo by Maya Visnyea
, (about 4 cups, sliced)
, (about 250 g)
- Trim stalks from fennel. Cut into quarters, and use a mandolin or a sharp knife to slice very thinly (remove the core afterward).
- Peel carrots, and then use peeler to make long carrot ribbons. Combine fennel and carrots in a serving bowl. Sprinkle with salt and toss. Let stand 10 min to soften slightly.
- Cut bok choy on the bias into long strips and add to carrots and fennel.
- Combine rice vinegar, canola oil, sesame oil, soy sauce, grated ginger, and sriracha in a bowl. Pour over vegetable mixture and toss to combine. Sprinkle with sesame seeds and top with fried tofu “croutons.”
Nutrition (per serving)
- 3 g,
- 14 g,
- 16 g,
- 5 g,
- 703 mg.
Sprinkling vegetables with a little salt and letting them sit softens them without cooking.