Pak Choi Slaw with Fermented Radishes and Cashews

Can you say ‘yum’? Of course you can. Andrew just got back from a halibut fishing trip over on the coast, and of course he didn’t bring back any halibut. After three years and three halibut trips and no halibut, I have come to the conclusion that catching halibut must be akin to the quest for the holy grail (oh yeah we just saw ‘Spamalot‘). On the bright side, while my freezer is still lacking what must be the tastiest fish on the planet, Mr. Pickle Farm did not come back empty handed; Andrew brought back both a ling-cod and a rock fish and promised to make me homemade fish ‘n chips.

While I can trust Andrew to fry the fish and make oven-fries, vegetables are fairly low on his radar.  If I wanted something green to accompany our dinner I would have to make it myself.   So…think, think, think, what goes with fish ‘n chips?  Coleslaw of course, everyone knows that. Okay, lets go out to the garden and get some cabbage.


Umm…I don’t think so.  Little cabbage-dude has another month or two to grow.  But hey, I got this awesome spring pak choi from Rhubarb Market, and pak choi is in the cabbage family, right?


Okay, so we are going to have pak choi slaw.  That will work.


2-3 small heads of  baby pak choi (any variety)

1/4 cup diced fermented radishes (substitute fresh radishes)

1/2 organic apple diced

1/4 cup roughly chopped raw cashews


3 Tbs raw unfiltered apple cider vinegar

3 Tbs toasted sesame oil (read those ingredients, make sure its 100% sesame and not canola with some sesame for flavor)

pinch sea salt

pinch black pepper

pinch cayenne pepper (optional, add more for a bit of a kick)

First I rinsed and chopped my awesome baby pak choi, and chopped half an organic apple while snacking on the other half.


Reach into your fridge and pull out your jar of fermented radishes.  What, wait? You don’t have a jar of fermented radishes?  Well you better go make some.  But word of warning, it takes about a month, so for tonight, just chop some freshies.



Place all ingredients in a mixing bowl and prepare the dressing by combining three tablespoons each of raw unfiltered apple cider vinegar and toasted sesame oil.  Add a pinch of unrefined sea-salt, a pinch of black pepper and a pinch of cayenne (use cayenne if you like it spicy, I would have added more cayenne but I needed to entice a seven-year old to eat his vegetables, so I left it at a pinch).

Toss the pak choi slaw with the dressing and top with chopped raw cashews.


Yeah,  I think we will be making this again, nummers.



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