Over the past couple weeks, there have been a few changes: new vendors, new produce, new people. One Sunday morning, my mom and I walked down and found one new vendor, Shenandoah Seasonal. With a new vendor comes new produce and this week, the spotlight shines on Tat Soi.
Tat Soi is part of the leafy green family. It’s very similar to Bok Choy but is also a combination of Swiss chard and spinach.
Visually, it’s very eye catching due to its bright color but it’s unfamiliarity may turn people away. Since it’s very similar to most greens, its versatility allows it to replace spinach, Swiss chard, Boy Choy or even cabbage in recipes.
Since Tat soi is a cross between many greens, I made a cross between many salads. One could call it a salad or a slaw. One could describe it as embracing the vegetables of fall or embracing its Asian roots. This salad incorporates all of these aspect and will fit right in with you next meal. It’s a no fuss meal that is packed with vitamins and minerals as well as flavor in every bite.
- 6 cups Tat Soi, roughly chopped
- 1 large apple, julienne
- 1 large carrot, julienne
- 1/2 cup chopped red onion
- 1/2 cup almond milk
- 1/4 cup raw almond butter
- 1/4 cup balsamic vinegar
- 1/4 cup raisins
Combine Tat Soi, apple, carrot, and chopped onion in a large bowl.
For the dressing, mix together in a small bowl almond milk, almond butter and vinegar in a food processor.
Add raisins and desired amount of dressing to chopped vegetables and store the rest for your next salad.