Marinated Mushroom and Bok Choy Salad
Marinated Mushroom and Bok Choy Salad
By Mueller Market Chef Julia Whitehorn
Ingredients:
Pickled Mushrooms – Three Six General
Bok Choy – Bouldin Food Forest
Green Onions – Bouldin Food Forest
Chives – Munkebo Farm
Mad Hatter Sweet Peppers – Simple Promise Farms
1/4 cup Mushroom Pickling Liquid
2 tbs Tamari or Soy Sauce
1 tbs Honey
1/2 tsp Chili Powder
2 tsp Garlic Powder
2 tsp White Pepper
Directions
Prepare bok choy by flattening out the leaves and stacking them on top of each other.
Next, roll the leaves up (similar to a burrito or cigar) and slice the roll of leaves into thick strips.
Slice remaining veggies/herbs and add everything to a large salad or mixing bowl.
Strain the mushrooms from the pickling container and add them to the salad, meanwhile reserving the liquid for the dressing.
Whisk together the rest of the dressing ingredients, seasoning to taste.
Pour dressing over the mushrooms mix and toss to combine.
Serve immediately or allow the salad to marinate in the fridge for 2 hours as a chilled summer side dish
