Recipe by Eshun Mott, Photo by Maya Visnyea
Ingredients
-
1
small
fennel bulb
, (about 4 cups, sliced)
-
2
carrots
-
1/2 tsp
salt
-
4
baby
bok choy
, (about 250 g)
-
3 tbsp
unseasoned
rice vinegar
-
2 tbsp
canola oil
-
2 tbsp
toasted
sesame oil
-
2 tbsp
low-sodium
soy sauce
-
2 tbsp
grated
ginger
-
1/4 tsp
sriracha
-
1 tbsp
toasted
sesame seeds
Instructions
- 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)
- Calories
- 196,
- Protein
- 3 g,
- Carbohydrates
- 14 g,
- Fat
- 16 g,
- Fibre
- 5 g,
- Sodium
- 703 mg.
Tip:
Sprinkling vegetables with a little salt and letting them sit softens them without cooking.
