Ginger's Plate: Tokyo bekana miso slaw

Dear Reader,

We’ve been getting a lot of questions about Tokyo Bekana lately. This Japanese cabbage is a little thinner than normal cabbage—it sort of resembles Bok Choy or napa cabbage and can easily substitute for those in recipes. It can be eaten raw or cooked and has a nice, light flavor.

Personally, I prefer my greens cooked into a hearty meal or doused in bacon grease. This recipe doesn’t do that, but I would absolutely still eat it. It features raw Tokyo Bekana and its crunchy cousin, kohlrabi, in a slaw made with miso, soy sauce, and rice wine vinegar—three classic Japanese flavors. Add other veggies from our Fort Wayne farm stand, like green onion or julienned turnips or radishes, to give this slaw an extra crunch.

Love,

Ginger the Hungry Dog
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Tokyo Bekana and Kohlrabi Miso Slaw

HDF Ingredients:

• 1 head Tokyo Bekana, thinly sliced
• 1 kohlrabi, peeled and julienned
• Additional veggies such as radishes, turnips, or leeks

Non-HDF Ingredients

• 3 tablespoons miso
• 3 tablespoons mirin (rice wine vinegar)
• 1 tablespoon soy sauce
• A pinch of powdered sugar

How to Make

1. In a jar, combine miso, rice wine vinegar, soy sauce, and sugar. Shake until powdered sugar is dissolved.
2. Toss the sliced Bekana, kohlrabi, and additional vegetables together.
   
3. Add the miso dressing to the sliced vegetables and toss until well coated. Top with sesame seeds if desired.