This recipe combines two of my favorite things: asian greens and slaw. My husband’s love of cabbage and crunch makes slaw a pretty regular side dish in our home, and we’ve come up with about a gazillion iterations of this classic. For this recipe, I used komatsuna, thanks to my wonderful friends at Local Roots, but it also works amazingly with tatsoi, bok choy, and any other leafy asian brassica. Most slaws only call for crunchy vegetables, but the great part about using these kinds of veggies in your slaw is that they’re topped with these beautiful, deep green leaves, which add tons of nutrients and flavor. But remember, they won’t hold up as long under the dressing, so (oh no!) you’ll probably have to eat this in one sitting.
1 bu komatsuna
¼ c mayo
1 Tbs rice wine vinegar
2 tsp soy sauce
1 tsp chinese mustard
Starting from the root, thinly slice komatsuna all the way to about an inch from the top of the leaves. You should have about five cups.
In a small bowl, whisk together mayo, vinegar, soy sauce and mustard. Combine komatsuna and dressing in a large bowl, and mix with tongs or your hands, making sure greens are evenly coated.